4 to 5 c. rhubarb, cut up
3/4 c. sugar
1/2 c. butter
1/8 tsp. salt
1 c. flour
1 tsp. baking powder
1/2 c. milk

Place rhubarb in 9×13-inch ungreased pan. Cream sugar, butter, and salt; add flour, baking powder, and milk. Mix well. Spread over rhubarb. Mix and sift over batter 1 cup sugar, 1 tablespoon cornstarch. Last, pour 1 cup boiling water over the top and bake 1 hour in 375° oven. Serve plain or with ice cream.

One could use any fresh fruit.

Margaret Sullivan 

---

This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.