Instructions: CAKE DIRECTIONS: Mix sugar and butter. Then add flour, baking powder and milk. Mix until blended smooth. Beat egg whites until firm, light and fluffy. Stir in rhubarb into batter. Then add egg whites last. Pour into 9X13 pan. Bake 350F for 45 minutes Cool cake. Ice.

ICING DIRECTIONS: Combine milk and flour and cook like cream sauce. Let cool. Cream margarine and cream sauce and vanilla until dissolved and then add milk and flour mix and beat until it stands on a peak. Spread on cake and then put in a refrigerator for a while. Then icing will firm.

Helen Kauffmans recipe has a story: I used a recipe that was in moms cookbook and added my own rhubarb and left out some other stuff and did a lot of other stuff. then I tested it out on the girls at work."

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