Rhubarb Cake - cooking recipe

Ingredients

cake bottom
6 tablespoons butter, softened
6 tablespoons sugar
2 eggs
1 cup flour
3 tablespoons flour
1 teaspoon baking powder
1 pinch salt
3 -4 tablespoons milk
1/2 lemon, rind of
Filling
1 3/4 lbs rhubarb
1/2 cup orange juice
6 -8 tablespoons sugar (divided)
1 (1/3 ounce) package red glaze mix (I use Dr. Oetker brand, see note)
Topping
prepared vanilla pudding (optional)
sweetened whipped cream (optional)

Preparation

Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
Wash rhubarb, peel and cut into rather even 1/4 in pieces.
Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.