Rhubarb Pudding

1 cup all-purpose flour

½ cup white sugar

1 teaspoon baking powder

1 pinch salt

1 egg

1 tablespoon melted butter

½ cup milk

4 cups sliced rhubarb

2 cups white sugar

1 ½ cups boiling water

Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.

Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.

Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.