3 c. sliced rhubarb
1 1/2 c. miniature marshmallows
3/4 c. sugar
1/2 c. soft butter
1 c. sugar
2 eggs
1 3/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1 tsp. vanilla
Sweetened whipped cream

Spread rhubarb in bottom of 9x13x2 inch pan. Pan should be greased. Sprinkle with marshmallows and then with 3/4 cup sugar. Cream butter and 1 cup sugar until fluffy. Add eggs, beat well.

Sift flour, baking powder, salt together and add to creamed mixture alternately with milk and vanilla. Batter will be very thick. Drop batter by small spoonfuls on rhubarb mixture and spread as evenly as possible. Bake at 350 degrees for 35-40 minutes.