Rhubarb Cake/Squares - Two Sizes

Ingredients

Crust (8 inch pan)

• 2 cups flour
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 egg, beaten

Filling (8 inch pan)

• 1 1/2 cups sugar
• 1/2 cup flour
• 1/2 cup butter
• 4 cups rhubarb

Crust (13 inch pan)

• 3 cups flour
• 3/4 cup butter
• 1/3 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 beaten egg

Filling (13 inch pan)

• 2 3/4 cups sugar
• 3/4 cup flour
• 3/4 cup butter
• 2 eggs
• 6 cups rhubarb

Directions

1. 1

   Mix the cake ingredients with fork.

2. 2

   Reserve 1 cup for the topping (1 1/2 cups for the 9x13 inch pan) and press the rest into the pan.

3. 3

   For the filling: cream butter.

4. 4

   Add sugar and beat until fluffy.

5. 5

   Add eggs and beat until creamy.

6. 6

   Fold in chopped rhubarb.

7. 7

   Pour the filling over the base.

8. 8

   Sprinkle reserved crumbs on top.

9. 9

   Sprinkle cinnamon and sugar on top.

10. 10

    Bake at 350 degrees for 45 minutes until done. Delicious hot or cold.

11. 11

    Note: if a recipe comes from a mother, it has no calories.