Grease an 8 inch springform cake pan.
To make the
Blend flour, baking powder, salt, brown sugar and shortening. Add egg and milk.
Press dough on bottom and up sides of 9 x 13-inch pan.
Place 6 cups diced rhubarb into cake shell. Sprinkle with dry Jell-O.
Make blended topping of 1/2 cup flour, 1 1/2 cups sugar and 6 tablespoons butter.
Sprinkle over top of rhubarb cake.
deep 8 inch round cake pan with parchment paper.
br>Combine the rhubarb with the 1/2 cup
In bowl, mix together the dry ingredients; cut in butter.
Mix buttermilk, eggs and vanilla add to dry mix.
Stir to moisten. Spread half the batter in greased 13 x 9 x 2-inch pan.
Spread cooled filling over batter in pan.
Spoon remaining batter in small mounds on top of filling.
Combine remaining sugar and flour; cut in butter.
Sprinkle over batter.
Bake at 350\u00b0 for 40 to 45 minutes.
Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but
Cake: Cream together brown sugar and shortening; Add egg and vanilla.
Combine flour, baking sode and salt together. Add flour mixture to creamed mixture, alternately with buttermilk or sour cream, beating after each addition. Stir in rhubarb and chocolate chips.
Pour into a greased 9 x 13 inch baking dish.
Topping: Combine topping ingredients and sprinkle over the cake batter. Bake at 350 degrees F. for 45 minutes.
Grease a 9-inch square cake pan.
Beat 2 tablespoons
small bowl, mix chopped rhubarb with 1/2 cup sugar
Place rhubarb in a well-greased 9
greased and floured springform cake pan and level the top
reamed mixture alternately with buttermilk. Fold in rhubarb.
Transfer to greased
Grease an 8 inch square cake pan and line with parchment
Set aside.
For the cake, combine rhubarb, 2 tbsp of the
Beat well margarine, 1 1/2 cups sugar, 1 1/2 teaspoons cinnamon, salt, vanilla and egg.
Add alternately and beat well, flour, soda and buttermilk.
Fold in rhubarb.
Spread in 9 x 12-inch well-greased pan.
Top with 1/2 cup sugar and 1/2 teaspoon cinnamon.
Mix together and sprinkle on cake.
Bake at 350\u00b0 for 30 minutes or until done.
ixture alternately with buttermilk.
Toss the chopped rhubarb with 1 tablespoon
gg.
Stir in the buttermilk and vanilla.
Stir together
For the Cake~~.
Crumble together 2 cups
In a mixing bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt. Add alternately with buttermilk and vanilla to the creamed mixture. Stir in rhubarb. Spread in greased 13 x 9 x 2-inch baking pan. Combine the remaining sugar with cinnamon and sprinkle over batter. Bake at 350\u00b0 for 35 minutes or until cake tests done.
nd flour a 9\"x11\" cake pan and line bottom with