May be served with whipped cream as a dessert. Ethel Eynard. Jefferson City, Mo. 1983.
1 ½ C. brown sugar
½ C. shortening
1 ½ C. rhubarb
1 tsp. baking soda
1 C. buttermilk
2 C. flour
1 tsp. vanilla
Stir all ingredients together. Place in a 9×13 inch pan that has been greased and floured. Sprinkle mixture of ½ C. sugar and [...]

This different use of tangy rhubarb is “deeeeeelicious”.  This recipe is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO.  1971.
Batter
1 ½ C. brown sugar
2/3 C. vegetable oil
1 egg
1 C. buttermilk
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 ½ C. flour
1 ½ C. finely diced rhubarb
½ C. chopped nuts
Topping
½ C. sugar
½ tsp. cinnamon
1 [...]

Springtime and early summer always meant the Rhubarb was ripe.  We would have Rhubarb preserves, Rhubarb and Strawberry pie, and this Rhubarb custard pie.  This is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO.  1981.
1 pie crust (top and bottom)
3 eggs
3 Tbsp. milk
1 3/4 C. sugar
4 Tbsp. flour
1/4 tsp. cinnamon
1 tsp. vanilla
2 [...]