rhubarb pudding cake

I still had a jar of canned rhubarb to use up, so that went in but fresh or frozen (how I'll preserve it next time) would be great.  Recipe idea from here, but I cut the sugar drastically and could be cut more, and I increased the rhubarb.

• 3-4 cups of rhubarb, chopped
• 1 T sugar
• 3 tablespoons butter, softened
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sifted flour
• 1 tablespoon cornstarch
• 1/4 - 1/2 cup sugar
• 2/3 cup boiling water (or rhubarb or berry juice)

Preheat oven to 375.

Put fruit in 8 or 9" square pan.

Mix together the 1 T sugar, butter, baking powder, salt, extracts, milk, and flour.   Add milk until it's somewhat pourable.  Pour over top of fruit.

Mix together the 1/4-1/2 c sugar and cornstarch; sprinkle that over the top.  Pour the boiling liquid over the top.

Bake 45 minutes or so.