(This is my version; the original is all white
flour.)

            In 8” square pan, cream 2 Tbs. butter and ½ c.
sugar.  Add 1 c. whole wheat flour ½ tsp. salt   

1½ tsp. baking powder           ½ c. milk. 

Stir to form a batter and spread around pan.

            Mix 2 c. cubed rhubarb with 1 c. sugar and spread over batter.  Pour 1 c. boiling water over all.

           Variations:  Any kind of berries, fresh or frozen, reduce sugar by ¼ to ½ c.  If frozen reduce boiling water by at least
half. 

            Tart cherries, if fresh follow rhubarb directions, if
frozen reduce water.