When I was looking through my recipe cards recently, I found this one I used to make a lot in the late 70's. I'm not sure why, exactly, it has been overlooked these last 30 some years. So, I grabbed a bunch of fresh rhubarb in the produce section of The Anderson's last week, and made it over the weekend. It's easy peasy, plus moist and delicious. Why on earth was it hiding in the back of my card drawer? I whipped it up it in my new Anchor Hocking 8 x 11 baking dish, so the pieces were extra thick. It was begging for a cup of high test coffee, too. Heaven.
Willow's Rhubarb Cake
3 cups fresh rhubarb, cut in chunks
1 cup sugar
(mix and let stand while combining other ingredients)
Beat together 1 cup oil and 1 cup sugar, then add 3 eggs, 2 cups flour, 1 tsp soda, 1 tsp cinnamon, 3/4 tsp salt, 1 cup walnuts (or pecans) and mix in rhubarb. Pour into 8 x 11 inch pan. Dot with 1/4 cup butter, sprinkle 1/2 cup brown sugar over. Bake 325 for about 50 minutes, or until pick comes out clean.