A seasonal family favorite

'Tis the season - no, not the holiday season, but the rhubarb season!!

Dana recently asked me for my rhubarb cake recipe again and I thought I would share with everyone who wants it instead of just sending it to her. Cause it's that good. Really. Just thinking about it now makes me want to go cut a few pieces in the garden and come make this delicious cake! Even those who don't like cooked fruit (Kev) liked this one!

Here it is - enjoy!
Rhubarb cake (9” x 13”)

A)
2 cups flour
1 ½ cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves

B)
½ cup oil
2 eggs
½ cup milk

C)
¼ cup flour
½ cup brown sugar
3 tbsp butter
½ tsp cinnamon

D)
1 cup icing sugar
1 tbsp melted butter
1-2 tbsp milk
½ tsp vanilla

Beat “B” into “A” for ~2 minutes. Mix in 2 cups of chopped rhubarb. Spread in greased 9x13 pan.
Sprinkle with “C”.
Bake in oven at 350F for 50 minutes until toothpick comes out clean.
Spread icing (“D”) while cake is hot.

Try not to eat all in one day!! Enjoy!