4 tbsp. (1/2 stick) butter
2 1/2 cups sugar, divided
1 tsp. salt
1 cup milk
2 cups all-purpose flour
3 tsp. baking powder
4 cups chopped rhubarb
2 cups boiling water

Preheat oven to 350°F.

Cream together butter and 1 cup sugar. Add salt, milk, flour and baking powder. Put batter in bottom of 9x13-inch cake pan. Spread rhubarb over batter, sprinkle remaining 1 1/2 cups sugar over rhubarb. Over all this pour 2 cups boiling water.

Bake at 350°F until done (about 1 1/2 hours).

Serve warm with cream or ice cream. Also good cold with cream.

Submitted by: Larry Pahnke