See the Recipe. Langdon Clay

This old-fashioned specialty is best made in the spring, when the rhubarb is especially tender.

Yield: serves 6


  • 3 cups chopped rhubarb
  • 34 cup brown sugar
  • 4 tbsp. butter, melted
  • 2 eggs, lightly beaten
  • 12 cup milk
  • 1 12 cups flour
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 cup sugar
  • 1 tsp. shortening


  1. Preheat oven to 350°. In a medium bowl, combine rhubarb and brown sugar, mix well, and set aside.
  2. In a large bowl, combine 3 tbsp. of the melted butter, eggs, milk, flour, baking powder, vanilla, and sugar. Beat with a heavy whisk until a smooth batter is formed.
  3. Grease a 9″ × 11″ pan with shortening. Pour in the batter. Spread rhubarb over batter and smooth it down so that the top is even. Drizzle with the remaining 1 tbsp. butter. Bake for 40 minutes. Serve warm.