Rhubarb Cake

Each spring, when the rhubarb begins to flourish, this recipe is a hit with staff and residents at the retreat. It's just one example of the way Hedgebrook features the bounty of the land and garden in the kitchen and at the table. Enjoy!Rhubarb CakePreheat oven 350Butter and flour baking dish (9x9 or 7x11)½ C butter (soft)1 C sugar3 eggs1 ½ C unbleached flour3 tea baking powder¼ tea salt½ cup milk1 tea vanilla extract2 ½ C chopped rhubarb (¾ to 1 in pieces, about 4 stalks)Cream butter and sugar until lightAdd eggs, 1 at a time, beat wellIn separate bowl sift together flour, baking powder and saltIn separate bowl combine milk and vanillaAlternate adding wet and dry ingredients to butter mixtureSpread 1/2 batter into buttered and floured baking dishSprinkle on rhubarb (do not press rhubarb down)Top with rest of batterBack 35-40 min. plus (test with a tooth pick, should come out clean)Variation: May replace rhubarb with 2 ½ C blueberries or 2 ½ C raspberries