1 c. sugar
2 tbsp. butter
1 egg, beaten
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 c. buttermilk
2 1/2 c. rhubarb, cut up
3 oz. pkg. red Jello
4 c. rhubarb, cut up

Cream sugar and butter, add egg. Sift dry ingredients and alternate the buttermilk and flour mixture when adding to egg mixture. Add 2 1/2 cups rhubarb. Put into greased 9 x 13 inch pan. Mix Jello with 4 cups rhubarb and put on top of batter. Bake 1 hour at 350 degrees. Serve with the following sauce.

SAUCE:

1 c. sugar
2 tbsp. corn starch
1 3/4 c. water
1/4 c. butter
1 tsp. vanilla

Combine sugar, corn starch, water and butter. Cook until thick, stirring constantly. Add vanilla.