1/4 cup margarine
1 cup brown sugar, lightly packed
4-6 stalks rhubarb
1 cup flour
3/4 cup white sugar
1/4 cup oil
1/2 cup milk
1-1/2 tsp baking powder
1/2 tsp vanilla
Cut fresh rhubarb into approximately 1/2 inch pieces.
Preheat oven to 350 F degrees. In an 8-inch square cake pan: melt
margarine – This can be done in the oven. Brush the sides of the pan
with the melted margarine so the cake will not stick.
Coat the bottom of the pan with brown sugar. Cover the entire bottom with the rhubarb pieces.
Combine the flour and sugar. Add oil and 1/4 cup milk. Stir until the
flour is damp – then beat for one minute. Stir in baking powder,
remaining milk, egg whites, and vanilla. Beat for two minutes. Pour over
rhubarb in the cake pan.
Bake for 35-40 minutes (making sure a cake tester comes out clean.)
Remove from oven, cool for 2 minutes, run a knife around the sides to
make sure it will come out cleanly, and invert it onto a serving plate.
Allow to cool completely.
Contributed by: Carolynn from Carolynns Recipe Box, and all recipes are used with permission.