It's fall and time for the garden harvests to be brought in... although with the drought this year one of the few survivors I have is Rhubarb.
So, I delved into my Grandma's cookbook and pulled out this perennial favorite.
Rhubarb Cake.

Preheat oven to 350 degrees.

For the Base you will need...
1/4th a cup of Brown Sugar
2 cups Flour
2 1/2 teaspoons of Baking Powder
1/4 teaspoons Vanilla
1/2 cups of Margarine
3/4 cups Milk
1 Egg

Mix all ingredients into a basic dough and spread into a layer at the bottom of a lightly greased 8x13 inch pan.

Then, evenly spread 4 cups of Rhubarb pieces over the base.

On the Rhubarb evenly sprinkle One package of Strawberry Jello (Through experimentation we have discovered most 'red' colors of Jello work for this)

Finally, combine the following
6 Tablespoons of Melted Butter
1 1/2 cups of White Sugar
1/2 cups of Flour
When thoroughly combined, sprinkle as best you can over the top of the cake.

Bake for 30 minutes and allow to cool before cutting.

The result should be a tasty cake that combines Tartness and Sweetness in equal measure.