Rhubarb Dessert Cake

• 2 tablespoons butter, melted
• 1 cup packed brown sugar
• 4 cups sliced fresh or frozen rhubarb
• 1-1/2 cups sugar
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3 eggs
• 1/2 cup water
• 1 teaspoon vanilla extract
• Whipped cream or vanilla ice cream

1. In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb.
2. In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb.
3. Bake at 350u0b0 for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream.

butter, brown sugar, frozen rhubarb, sugar, flour, baking powder, salt, eggs, water, vanilla, cream

Taken from www.tasteofhome.com/recipes/rhubarb-dessert-cake/ (may not work)