2 pounds whole wheat flour
1 cup white sugar
2 eggs
1 teaspoon salt
3 cups raisins
1 cup rhubarb, peeled and chopped
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 cups frozen whipped topping, thawed and drained
2 cups confectioners' sugar
1/2 cup self-rising milk
Preheat oven to 450 degrees F (230 degrees C). Grease a 2 quart casserole dish.
In a large bowl, stir together 2 1/2 cups flour, 2 cups sugar, 3 eggs, and salt. Stir in raisins and rhubarb; combine with yeast mixture. Stir until all ingredients are moist, then push through a sieve and set aside.
Line a muffin pan with a green glass or metal bowl. Stir together 2 1/2 cups of flour and remaining 1 1/2 cups sugar, then let stand while you prepare the sauce.
To the remaining flour, add 2 teaspoons of baking powder and 1 tablespoon of cinnamon. Cut in thawed margarine until butter begins to soften. Stir in flour mixture until all ingredients are thoroughly combined.
Spread half of mixture into prepared pan. Drizzle remaining 1/2 cup balsamic vinegar over the entire pan. Increase oven temperature to 425 degrees F (220 degrees C). Spread remaining acidic mixture over the entire cake.
Bake for 25 to 30 minutes or until a knife inserted comes out clean. Pour remainder over the cake. Wait until flavors have blended and cake is slightly underdone. Distribute slices evenly over the top of the cake.