Rhubarb Cake

 

4 medium Eggs

1 ¼ C. Sugar

¾ C. Oil (neutral taste, not cold pressed)

¾ C. Carbonated Orange Soda

2 ¼ C. Flour

3 T. Cocoa Powder

1 T. Baking Powder

8 stalks Rhubarb

2 C. Sour Cream

4 Eggs

1/3 C. Sugar

 

Preheat oven to 400. Prepare Jellyroll Pan. Clean, peel and cut Rhubarb into small pieces. Beat eggs and sugar until light and creamy. Add oil and orange drink. Briskly stir in flour mixed with baking powder and cocoa. Spread out batter in prepared pan and bake 15 minutes in lower third of oven. Meanwhile, mix sour cream, eggs and sugar for the topping. Fold in rhubarb. Spread topping over cake after 15 minutes; bake an additional 15-20 minutes.