~ 1 & 1/4 cup flour
~ 1 tsp baking powder
~ Pinch of salt
~ 5 Tbsp butter, melted, cooled
~ 1 Tbsp vegetable oil
~ 1/2 cup plus 2 Tbsp sugar
~ 3 eggs
~ 2 Tbsp milk (or use buttermilk)
~ 1 tsp vanilla extract
~ 1-2 stalks rhubarb
~ 2 Tbsp sugar for sprinkling
~ 1-2 tsp powdered sugar for decoration (optional)

Step 1: Prepare rhubarb
-If the rhubarb has any leaves, trim these off and discard
-Wash and trim the ends of the stalks
-Use a small paring knife to remove the skin and peel off the tough outer strands (optional)
-Slice it into small chunks

Step 2: Prepare dry ingredients
In a bowl sift together: 1 & 1/4 cup flour, 1 tsp baking powder, and a pinch of salt.

Step 3: Prepare butter
In a pot melt 5 Tbsp butter; cool it off to room temp. Add 1 Tbsp vegetable oil. Put aside.

Step 4: Cake batter 
In a mixer (paddle attachment): combine 3 eggs and 1/2 cup plus 2 Tbsp sugar – mix until fluffy and light.
Add melted butter, vanilla extract, and milk. Mix until combined.
Add dry ingredients. Mix only until combined.

Line 9” round cake pan with parchment paper. Butter the sides.
Pour batter into cake pan. Align diced rhubarb around the top of the batter and sprinkle with 2 Tbsp sugar.

Bake at 350 degrees for 35-40 minutes or until a knife comes out clean and sides start to brown.

Notes: Do not cover until completely cooled. Store in a semi-covered dish.
**This is a great base for any cake with fruits (apples, pears, etc.)