Grandma Leu’s Rhubarb Cobbler

I think it tastes better the next day, so you may want to make a double batch of this.

3  cups  rhubarb, diced
3/4  cup  sugar
3  Tbs  shortening
1  cup  flour
1/4  tsp  salt
1  tsp  baking powder
1/2  cup  milk

TOPPING:
1  cup  sugar
1  Tbs  cornstarch
1  cup  boiling water

Put rhubarb in the bottom of an 8x8" baking pan. Cream together 3/4 cup sugar and shortening. Add flour, salt, and baking powder. Stir until blended. Stir in milk and spread over top of rhubarb.

Combine 1 cup sugar and cornstarch. Sprinkle over the batter. Pour boiling water over all. Bake @375 for 50 minutes.