>Would you believe — I’m already picking rhubarb? And some of it’s actually the rich, dark red that makes it so, so sweet and flavorful.

Bottom Layer:

3 cups cut up rhubarb
60 mini marshmallows (or enough to cover bottom of pan)
3/4 cup sugar

Cake Batter:
1 cup sugar
1/2 cup shortening or butter
2 eggs or 1/2 cup egg substitute
1/2 cup milk
1 Tablespoon baking powder
1 3/4 cup flour

Cream sugar and shortening (or butter). Add eggs and milk. Stir in baking powder and flour. Spread evenly over rhubarb mixture. Bake at 350 degrees for 40-45 minutes. Serve upside down plain or with whipped cream or vanilla ice cream. Mmmm…delicious.

And if you think I’m kidding about how yummy this cake can be, I must tell you that I freeze rhubarb, too. A taste of summer can be delicious in the middle of a cold, snowier-than-usual winter like 2007 and 2008 delivered. Frozen rhubarb works in this recipe and many others. My backyard produces many of these delicious red stalks: too many to use up in June, July, and August. Right now, it’s fresh. Next December? I’ll dig into the freezer and make this again.
Did I mention that I compost the leaves?
Never mind. Go eat!