2005-06-19

Cake:

1 1/2 cups granulated sugar
1 1/4 cups all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening
1 egg
1/2 cup milk
1 tsp. pure vanilla extract

Topping:

3 cups fresh rhubarb, diced
1 cup granulated sugar
2 cups boiling water

Preheat oven to 400.

Cake: Stir first five ingredients in a bowl until well mixed. Stir in remaining cake ingredients; mix well. Pour batter into a generously greased 9 x 13 inch baking pan.

Topping: Mix all topping ingredients in a bowl; pour over batter. Do not stir. Bake about 25-35 minutes or until cake is golden brown. Serve warm or cold. Refrigerate leftovers.

Makes 12 servings.