Ingredients
4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar, divided
1/4 cup butter or shortening
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Directions
•In a large saucepan, combine rhubarb and 1 cup sugar. Cook over
medium heat for 12-15 minutes or until rhubarb is tender.
•Meanwhile, in a small bowl, cream shortening and remaining sugar
until light and fluffy; beat in egg and vanilla. Combine the flour,
baking powder and salt; add to creamed mixture alternately with
milk. Beat just until combined.
•Pour into a greased 9-in. square baking dish. Pour rhubarb mixture
over batter. Bake at 350° for 30-35 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack.
Yield: 9 servings.
METHOD
Then I put the rhubarb in a saucepan and added in a cup of sugar. Cook over medium heat for 12-15 minutes or until the rhubarb is tender. My oldest daughter volunteered to tend to the simmering rhubarb while I went about mixing up the cake batter. While she didn’t want to eat the cake, she really enjoyed tasting the sweetened, cooked rhubarb. 
With the rhubarb cooking, I creamed 1/2 stick of butter with 1/2 cup of sugar. Then I beat in an egg and a teaspoon of vanilla. 
Mix the dry ingredients together and add them to the batter alternately 
with 1/2 cup of milk.
Pour the batter into the bottom of a greased 9 inch square baking dish. 
Then top with the cooked rhubarb-sugar mixture. 
Bake at 350 degrees for 30-35 minutes until a toothpick inserted in the center comes out clean. 
Serve with whipped cream, if you like.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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