Here is what you will need:
3 to 4 cups raw rhubarb cut into chunks no larger than a half inch
1 3/4 c. sugar, divided
3 Tbsp. butter
1 c. flour
1 tsp. baking powder
1/2 tsp. salt, divided
1/2 c. milk
1 Tbsp. cornstarch
1 cup boiling water
Step 1: Build your fire such that you will have a moderate oven. Put a teakettle of water directly over the fire so that it will be boiling when you are finished with the other preparations.
Step 2: Cut up rhubarb and place in the bottom of a greased 9" square baking dish. Because this has a tendency to sometimes run over the sides of the dish during baking, I would tend to favor using only three cups of rhubarb.
Step 3: Cream 3/4 c. sugar and 3 Tbsp. butter.
Step 4: Mix together the cup of flour, the tsp. of baking powder, and a 1/4 tsp. of the salt.
Step 5: Alternately add the dry ingredients from step 4 with the 1/2 cup milk. Spread this over the rhubarb.
Step 6: Combine the remaining 1 cup of sugar, 1 Tbsp. cornstarch, and the remaining 1/4 tsp. of salt. Sprinkle this mixture over the cake.
Step 7: Pour 1 cup of boiling water from the teakettle over the top of the whole mixture.
Step 8: Place baking dish on a cookie sheet or jelly roll pan and bake in a moderate oven for one hour.
Step 9: Serve with milk, cream, or ice cream.
If you have been following this blog for any length of time, you have already figured out that the reason I classify this as an excellent wood cookstove recipe is because it calls for the cup of boiling water just before baking, which takes advantage of the heat generated by the fire as it heats the oven. As I look over different old-time recipes, I notice that they frequently have boiling water added to them, and I am convinced that part of the reason for this was the teakettle which was ever present on the woodburning range.