I probably shouldn’t be sharing my Mom’s recipes, but she and I both agree that everyone should get to have a taste of this delightful Rhubarb Cake!!  Definitely not a healthy snack, but who’s counting calories when dessert looks this good?! 

Local rhubarb from Noggins Corner Farm Market at the Halifax Seaport Farmer’s Market was the inspiration for this treat! 

Recipe: You’ll need 4 bowls and 1 9”x13” cake pan!

In Bowl 1: Mix 1/2 cup butter, 1 1/2 cups sugar, 2 well beaten eggs and 1 tsp vanilla

In Bowl 2: Mix 3 cups flour, 4 tsp baking powder, 1/4 tsp salt.  Set aside 1 cup of Milk to use later.

In Bowl 3: Mix fresh rhubarb, cut into 1/2 inch cubes, 1/2 cup sugar and 1 pkg of strawberry jello crystals.

In Bowl 4: (This is the topping) Mix 1/4 cup flour, 1/2 cup sugar, 3 tbsp butter

Cream together mixture in Bowl 1.  Sift together mixture in Bowl 2 and add to Bowl 1 alternately with the reserved milk.  Spread this batter into a greased cake pan, then evenly disperse the rhubarb mixture from Bowl 3 on top of the cake batter.  The mixture from Bowl 4 should be chunky and crumbly.  Sprinkle it evenly over the rhubarb layer.  Bake at 350 for 45-50 minutes.  Best served with whipped cream or ice cream!!  Enjoy!