This tasty cake is simple and a perfect way to use fresh rhubarb from the garden.
Preheat oven 350 degrees F. Mix all the ingredients and pour the batter into
a greased 9" x 12" cake pan. Bake for
50 minutes. Dust the top of the cake with 1/3 cup sugar and a sprinkle of
cinnamon. Serve as is or add a dollop of whipped cream.
Rhubarb stalks (left) and the plant from which they were harvested.