::Rhubarb Cake::

Light and tangy. The best way to use rhubarb.

2 cups flour

1 tsp. baking powder

1/2 cup butter

Sugar (few tbsp.)

Blend into crumbs. Press into 9 by 9 pan. Reserve 1/2 cup for topping

1 1/2 cups sugar

1/2 softened butter

2 eggs

1/2 cup flour

Mix well with beater. Add 4 cups chopped rhubarb. Spread mixture over crumbs and sprinkle with remaining crumb mixture. Bake at 350 F for 40-60 minutes.