1 (18.75 ounce) can sliced rhubarb, drained
2 teaspoons vegetable oil
1/2 cup brown sugar
1 cup butter
8 cups whole milk
1/4 cup all-purpose flour
3 eggs
2 teaspoons vanilla extract
3 3/4 cups white sugar-flavored crystallized sugar
1 teaspoon lemon zest
1 tablespoon rum flavored extract
1 teaspoon lemon zest
4 baking eggs
1 tablespoon lemon juice
1 fluid ounce orange juice
1 (8 ounce) can sliced marshmallow creme
1 (8 ounce) can sliced raspberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a medium bowl, mix the rhubarb, oil, brown sugar and 1 cup butter together. Cut the rhubarb into 4 wedges. Spread the mixture evenly over the prepared pan. Sprinkle the flour over the rhubarb.
In a saucepan, heat 2 1/2 tablespoons margarine, stirring constantly, to 375 degrees F (190 degrees C). Mix the milk, eggs, 1/4 cup flour, sugar-flavored crystallized sugar, lemon zest, 1 tablespoon rum extract, 2 1/2 cups white sugar-coated rice, eggs, 1/4 cup flour, lemon juice and orange juice. Mix well.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Turn off the oven and sprinkle with marshmallow creme and raspberries. Allow to cool for 10 minutes.