• Preheat your oven to 350 degrees F.

Rhubarb Mixture:

• Add the chopped rhubarb and 3/4 cup sugar to a saucepan.
• Cook over medium heat for about 15 minutes. The mixture is done when the rhubarb is tender. There should also be some syrupy juice in the pan.
• Set aside to cool slightly.

Cake Batter:

• Cream together the butter and 1/2 cup sugar.
• Add the egg and mix until smooth. Set aside.
• In a separate bowl whisk together the flour, baking powder and salt.
• In a measuring cup mix together the milk and vanilla.
• Add the flour mix to the butter mix, alternating with the vanilla milk.
• Mix well.
• Grease an 8 x 8 baking dish with butter, then pour the batter into pan.
• Add the somewhat cooled rhubarb mixture over the top of cake batter (see pictures for reference).
• Optional: If you like, sprinkle the top with a cinnamon/sugar mix before baking.
• DO NOT MIX. Just leave it in the two layers and let the oven do the work.
• Bake for 40 minutes. When the cake is done, a toothpick inserted into the centre will come out clean.
• Let cool.
• You can serve this dessert warm with vanilla ice cream!