How can such a simple dessert be so glorious? Oh richly browned, sweet and sour splendor!
Serves 8

3 cups

rhubarb, chopped into 1-inch (2.5-cm) pieces

720 ml

3/4 cup

brown sugar

180 ml

4 Tbsp.

butter, melted

60 ml

2

eggs, lightly beaten

2

1/2 cup

milk

120 ml

1 1/2 cups

flour

360 ml

2 tsp.

baking powder

10 ml

1 tsp.

vanilla

5 ml

1 cup

sugar

240 ml

Preheat the oven to 350°F (175°C). Generously butter a 9-by 13-inch (23-by 33-cm) baking dish. In a medium-sized bowl, combine the rhubarb and brown sugar and set aside. In a large bowl, combine the remaining ingredients. Beat only until smooth.
Pour the batter into the buttered baking dish, then evenly spread the rhubarb mixture over the batter. Bake for 40 minutes. Serve warm, in a puddle of cream or with really good vanilla ice cream.

From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books