1 1/2 c. packed brown sugar 2/3 c. vegetable oil 1 egg 1 tsp. vanilla 2 1/2 c. flour 1 tsp. salt 1 tsp. baking soda 1 c. milk 1 1/2 c. finely chopped fresh or frozen rhubarb 1/2 c. sugar Topping: 1/3 c. sugar 1 Tbls. butter, melted 1/4 c. sliced almonds
Beat brown sugar, oil, egg & vanilla until smooth. Combine flour salt & baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in Rhubarb & almonds. Pour into 2 greased 9-inch round cake pans. For topping, combine sugar & butter; stir in almonds. Sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or test done.
4 cups rhubarb, 1" pieces 1 pkg Strawberry Jello mix 1/2 cup sugar 1 pkg yello cake mix 1 cup water
Spread about 4 cups rhubarb pieces in 9x13 pan. Sprinkle with 1 pkg Strawberry Jello (dry powder) as evenly as possible. Sprinkle 1/2 to 1 cup sugar over that. Next layer is 1 pkg yellow cake mix (straight out of the box). Last pour 1/2 to 1 cup water over everything. This should be done as evenly as possible, dampening as much of the cake mix power as you can. Cover with foil and bake at 350 degrees for about 30 minutes.
Good warm, good cold, good plain and yummy with Cool Whip on top.