1 c. shortening
1 c. sugar
3 eggs
1/2 tsp. vanilla
2/3 c. milk
1/2 tsp. salt
2 c. cake flour
3 tsp. baking powder
1 1/2 c. brown sugar
2 c. raw, unpeeled rhubarb
1 c. whipping cream

Cream shortening. Add sugar and beaten egg yolks. Mix and sift dry ingredients. Combine alternately with milk to creamed mixture. Add vanilla. Fold in egg whites which have been beaten stiff but not dry. Cover bottom of greased pan with brown sugar. Add rhubarb. Cover with cake batter. Bake in 350 degree oven for 50 minutes.