This recipe can be made simpler by baking the cake in a 10" cast iron frying pan. There will be no preparation of baking pans, no chance of run over spills in the oven, and the brown sugar and butter can be heated directly in the frying pan before adding the rhubarb, thus saving an extra pan.'
My family has made a cake similar to this for decades, but one difference is that we use brown sugar, not white, with the rhubarb. We also make it much easier than is described here: preheat the oven, put the cake pan with the two sticks of butter in the oven, mix up a yellow cake mix (the only thing we ever use cake mixes for, ever!), pull the pan with the melted butter out of the oven, stir in the brown sugar, sprinkle the rhubarb on top, then pour the cake mix over. Easy peasy and yum.