4 c. rhubarb
1 c. sugar
1 c. marshmallows, quartered
1 3/4 c. flour
2 tsp. baking powder
1/8 tsp. salt
1/2 c. shortening
1 c. sugar
2 eggs, separated
1/3 tsp. almond extract
1/3 tsp. vanilla
1/2 c. milk

Cook rhubarb over low heat until juice begins to run. Add sugar and marshmallows, and mix well. Simmer for 10 minutes and pour into a greased, 9 x 13-inch pan. Sift flour, baking powder and salt. Cream shortening and sugar. Add egg yolks and flavorings, and beat. Add dry ingredients and milk alternately. Beat egg whites until stiff, but not dry, and fold into batter. Pour over rhubarb mixture and bake in moderate oven for 40 to 50 minutes.

TOPPING:

2/3 c. sugar
1 lg. tbsp. flour
4 egg yolks, beaten
1 1/2 c. milk
1 env. gelatin
1/4 c. cold water
1 tsp. vanilla
1 pt. whipping cream

Mix sugar and flour, and add egg yolks. Scald milk; add sugar and egg mixture. Cook until thick, but don't boil. Dissolve gelatin in cold water and add to hot custard. Stir in vanilla. Cool and stir occasionally. Whip cream and fold into custard.