2 c. raw rhubarb
1 c. light corn syrup*
1 tbsp. butter
2 tbsp. butter
1 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla

Cut rhubarb in small pieces. Arrange in 9 x 9 cake pan. Pour syrup over it. Dot with the 1 tablespoon of butter. Cream together the 2 tablespoons butter and sugar. Add eggs and dry ingredients. Add milk and vanilla. Pour over rhubarb.

Bake 50 or 60 minutes at 350°F.

*Note: I like this made with maple syrup.