Rhubarb Pudding

4 cups rhubarb, diced
1-1/4 cups sugar
mini marshmallows

Batter:
1-3/4 cups flour
1 cup sugar
1/2 cup butter
2 teaspoons baking powder
pinch of salt
3/4 cup milk

Spread rhubarb in 9x9" baking dish, sprinkle with 1-1/4 cup sugar, cover with mini marshmallows. Make batter of rest of ingredients. Spoon over (or drop by spoonfuls) on top of marshmallows. Bake 35-40 minutes at 350 degrees or until golden brown. When serving, flip pieces so rhubarb is on top. Serve with a scoop of vanilla ice cream. Best when served warm!