Total Calories: 741
Spread chopped rhubarb evenly in 9x13-inch greased pan. Cream butter, 1 1/2 cups sugar, flour, salt, and baking powder alternately with milk. Spread mixture over rhubarb. Combine remaining 1 1/2 cups sugar and cornstarch. Sprinkle evenly over batter. Pour boiling water evenly over all. Bake 1 hour at 375°.
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