1 cup Water
2 3/4 cups sugar
2 1/2 teaspoons baking soda
2 3 cups milk
2 1/2 teaspoons lemon extract
1 1/2 teaspoons baking powder
1 teaspoon salt
1 (18.75 ounce) can crushed pineapple, drained
2 cups crushed cornflakes cereal
2 cups grated rhubarb
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Stir together sugar and baking soda.
In a large glass or metal bowl, beat water, sugar and baking soda until there are no clumps. Pour into the prepared pan. Bake in preheated oven for 30 minutes. In a medium bowl, beat milk, lemon extract, lemon soda, vanilla extract and cornflakes cereal until blended. Pour into the prepared pan. Cool and frost with lemon candies. Remove fruit from gel. Place rhubarb, fruit slices and thick slices of fruit over the top of the cake, stirring gently. Cool completely. Cover and refrigerate for at least 3 hours.
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