Rhubarb Cake

• FOR THE SHORTBREAD BASE:
• 2-1/2 cups All-purpose Flour
• 1/2 cups Granulated Sugar
• 3/4 cups Butter, Chilled And Cut Into Cubes
• FOR THE RHUBARB TOPPING:
• 2 cups Granulated Sugar
• 1/2 cups All-purpose Flour
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Baking Powder
• 6 cups Fresh Or Frozen Rhubarb, Diced
• 1/2 cups Butter, Melted
• 3 whole Large Eggs, Well Beaten

1. For the base:
2. Preheat the oven to 350 F.
3. In a large bowl, mix together the flour and sugar. Add the butter cubes and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture into a parchment paper lined 9"x13" baking dish. Bake for 10 minutes.
4. For the rhubarb topping:
5. In a large bowl, mix together the sugar, flour, cinnamon, and baking powder. Add the diced rhubarb, melted butter and well beaten eggs. Mix until well combined and the rhubarb is coated. Pour the rhubarb mixture over the base and gently spread to the edges of the pan.
6. Bake for 1 hour or until the top is lightly browned. Remove it from the oven and let the cake cool for 20 minutes before cutting.
7. Delicious when served warm with ice cream, or let the cake cool completely and cut it into squares. Refrigerate leftovers.

shortbread base, allpurpose, sugar, butter, rhubarb, sugar, allpurpose, ground cinnamon, baking powder, fresh or, butter, eggs

Taken from tastykitchen.com/recipes/desserts/rhubarb-cake-3/ (may not work)