|Rhubarb||4 Cup (64 tbs), chopped|
|Sugar||2 Cup (32 tbs)|
|Flour||7 Cup (112 tbs)|
|Baking powder||1 Teaspoon|
Place rhubarb in buttered 9-inch square cake pan; sprinkle with 1 cup sugar.
Beat eggs until light and fluffy; add remaining sugar and 3 tablespoons water.
Add sifted dry ingredients; stir until flour is blended.
Pour over rhubarb.
Bake at 350 degrees for 35 to 40 minutes.
Cool; serve with whipped cream.