Rhubarb Pudding Cake

My family has enjoyed this pudding cake for the last few years I've been making it.  It is a dessert that always disappears quickly!  It can be served warm or cold and goes perfect with a scoop of vanilla ice cream.

Rhubarb Pudding Cake

Ingredients
1st Layer
2 cups chopped rhubarb

2nd Layer
1/3 cup white sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
3 tbsp. margarine
1/2 cup milk

3rd Layer
1/3 cup white sugar
1 tbsp. cornstarch
2/3 cup boiling water

Directions
1.  Cover bottom of a 8" or 9" square pan with rhubarb.  You could also use a deep dish pie pan.
2.  Mix 1/3 cup sugar, flour, baking powder, salt and vanilla.  Cut in margarine.  Add milk and stir to combine.  Pour on top of fruit.  (If mixture is too thick to pour, add a little more milk).
3.  Mix 1/2 cup sugar with cornstarch.  Sprinkle over mixture in pan.
4.  Pour boiling water on top of entire mixture.
5.  Bake at 375F for 45 minutes.