I've done a lot of rhubarb recipes on Cavalcade of Food over the years because I really enjoy the flavor. Here in Michigan, rhubarb harvest usually begins in early June, which makes it one of the first vegetables harvested each year. The rhubarb that grows in my yard is really tart, so this recipe creates a nice balance of the sweet and tart on top of an old-fashioned cake. Great served warm with vanilla ice cream or whipped cream!

Top:
3 cups rhubarb, chopped small
1 1/4 cups miniature marshmallows
10 maraschino cherries, cut in half
1/2 cup sugar
Cake:
1/2 cup butter, softened
1 cup sugar
1 egg, beaten
1 3/4 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 cup milk

Preheat oven to 350 degrees.

Grease an 8x8 or 9x9 baking dish. Put down rhubarb in an even layer. Sprinkle marshmallows over rhubarb, then add the cherries, then sprinkle the 1/2 sugar over the top. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add egg and combine. In a small bowl, combine flour, salt and baking powder. Combine dry mixture alternately with the milk to the creamed mixture until all is well blended. Batter will be on the thick side. Spread batter evenly over rhubarb mixture.

Bake in 350 degree oven for 50-60 minutes or until a toothpick inserted into the middle of cake comes out clean. Transfer to cooling rack. Allow cake to cool for 5-10 minutes. Run a knife around the edge of the cake to make sure it is loosened from the baking dish. Invert cake on to plate. Allow to cool before serving. Great served still slightly warm with vanilla ice cream or whipped cream.
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