Rhubarb Cake

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter or margarine
1 1/2 cups	240g / 8.5oz	Brown sugar - packed
1		Egg
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Sour milk or buttermilk
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Vanilla
2 cups	125g / 4.4oz	Flour
1 1/2 cups	355ml	Raw rhubarb - finely cut
1/4 cup	40g / 1.4oz	Brown sugar
1 teaspoon	5ml	Cinnamon

Recipe Instructions

Cream the butter, 1 1/2 cups brown sugar, egg, and salt. Stir in the milk/buttermilk, soda vanilla and flour. Add the rhubarb. Pour batter in a prepared 9" x 13" pan.

Combine the 1/4 cup brown sugar and cinnamon. Sprinkle on top of batter.

Bake at 375F for 30-35 minutes

NOTES : A very moist cake, needs no further frosting.

Source:
Gourmet Magazine July 1993

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.