Source:

Josie Lynn

Serves/Makes:8 inch square cake

Ingredients

• Topping (Bottom of cake):
• 3 cups (700 ml) Raw Rhubarb (about 10 stalks) cut into 1/2 inch pieces
• 3 Tbsp (45 ml) Melted Butter or Margarine
• 1/2 cup (125 ml) sugar
• Cake:
• 2 cups (475 ml) sifted flour
• 3 tsp (15 ml) baking powder
• 1 tsp (5 ml) salt
• 1 cup (225 ml) sugar
• 1/3 cup (80 ml) butter or margarine (softened)
• 1 egg
• 1 cup (225 ml) milk
• 1 tsp (5 ml) vanilla

Preparation

• For topping:
• Mix melted margarine and sugar in the bottom of an 8 inch square baking pan.
• Toss the rhubarb in the mixture until well-coated (a few drops of red food coloring may be added, if rhubarb looks too green).
• For cake:
• Sift dry ingredients into a large mixing bowl.
• Add margarine, egg, milk and vanilla.
• Beat for 2 minutes.
• Pour over the rhubarb in the baking pan.
• Bake for 40 to 50 minutes at 350 degrees (175 C.).
• While still warm, loosen the cake around the edges with a knife, place large cake dish over the top of the baking pan, and turn upside down, quickly.
• Let the "juices" drain on to the cake for five minutes, before taking the pan off.
• Gently remove the pan.

Comments

This was a neighbor's recipe, created the year that I was born. I have always loved it. The topping reminds me a little of old fashioned Rhubard sauce, and the cake is quite moist. This is a quick and easy dessert, that is good warm, but even better chilled.