• 1 lb. fresh rhubarb
• 1 1/2 cups sugar, divided
• 3 Tbsp. butter
• 1/2 cup All Bran cereal
• 3/4 cup all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup milk
• 3 1/2 tsp. cornstarch
• 1/4 tsp. salt
• 1/2 cup boiling water

1. Cut rhubarb into small pieces and place in greased 8" square pan
2. Blend half the sugar with butter
3. Add cereal
4. Sift flour with baking powder and 1/4 tsp. salt
5. Add flour mixture to butter mixture alternately with milk & mix well
6. Spread batter evenly over the rhubarb
7. Combine remaining sugar with cornstarch and 1/4 tsp. salt
8. Sprinkle over batter
9. Pour boiling water over pudding and bake at 375 for about 1 hour

Serve pudding hot with lots of whipped cream or vanilla ice cream