Ruth of MI/uSA says this is a favourite with her husband in Rhubarb season

4 Cup diced rhubarb	1/4 Cup butter or shortening
1 Cup sugar	1/2 Cup sugar
Cook rhubarb and 1 cup sugar in	1 egg
-saucepan until rhubarb is tender	1/2 Tsp vanilla
-and	1 Cup flour
-then turn down to lowest setting	2 Tsp baking powder
-and	1/4 Tsp salt
-keep warm	1/2 Cup milk

Cream butter or shortening and 1/2 cup sugar; beat in egg and vanilla. Sift together flour, baking powder, and salt; add alternately with milk to creamed mixture.
Pour batter into greased 9" square pan. Spoon hot rhubarb sauce very carefully over batter. Bake in 350 oven for 40 minutes or until down.

Also make a Rhubarb Crisp Topped Pie and Apple Pie

Cindy sent this one in.

1/2 Cup shortening ( butter	1/2 Tsp salt
-flavored Crisco is	1 Tsp baking soda
-great)	1 Cup sour milk
1 1/2 Cup sugar	2 Cup flour
1 egg	3 Cup diced rhubarb

cream shortening and sugar
add egg and salt
stir soda in sour milk & add alternately with flour
stir in rhubarb

pout into a greased and floured 9" x 13" pan
top with cinnamon and sugar and bake 45 min. at 350*

Shared by Ruth of MI/USA

1 Cup milk	1 Tsp vanilla
1 Cup granulated sugar	3/4 Cup butter, softened
5 Tbl flour	1/8 Tsp salt

1. Whisk milk into flour in small sauce pan until smooth. Heat and stir until it boils and thickens.
Cool thoroughly.
2. With an electric mixer beat the butter, sugar and salt until light and fluffy.
Beat in the cooled flour paste and mix until smooth.
Stir in the vanilla. Use to frost any cooled cake.

Shared with us by Ruth of MI/USA

3 Cup flour	-orange rind and then when I have a
2 Tsp baking powder	-recipe that call for orange peel I
1 baking soda	-just take out what I need and
1 Tsp cinnamon (but I use Cake	-grind it
-Spice)	-in the food processor)
1/2 Tsp salt	2 Tbl orange juice
1 Cup butter (softened)	2 Tsp grated lemon peel
1 Cup packed brown sugar	2 Tbl lemon juice
1 Cup granulated sugar	3 Cup finely shredded carrots (1
4 eggs	-pound)
1 Tbl grated orange peel ( I	1 Cup raisins
-freeze my	1 Cup coarsely chopped walnuts

The raisins and chopped walnuts could be left out if you didn't desired them in the cake.

1. Preheat the oven to 350. Lightly grease and flour a 10 - inch tube pan; set aside.
2. In a medium mixing bowl, stir together the flour, baking powder, baking soda, salt and cinnamon and set aside.
3. In a large mixing bowl, combine the butter, brown sugar and granulated sugar. Beat with an electric mixer on medium to high speed about 4 minutes or until light and fluffy, scraping the bowl occasionally. Add the eggs, one at a time, beating well (about 1 minute) after each addition.
4. Combine the orange peel, orange juice, lemon peel, lemon juice. Add the juice and the flour mixtures alternately to the butter-sugar mixture, beginning and ending with the flour minture. After each addition, beat at low speed just until smooth.
5. Using a wooden spoon, stir in the carrots, walnuts and raisins. Mix well.
6. Pour the batter into the prepared pan, spreading evenly. Bake for 60 to 65 minutes or unitl a wooden toothpick inserted near the center comes out clean.
7. Cool the cake in the pan on a wire rack for 20 minutes. Then, loosen the edge of the cake and remove it from the pan. Cool completely on the wire rack.
8. When cake is completely cooled place it carefully on a serving plate and frost.