RHUBARB CAKE


Wonderfully tart and pink, Serves 12

2 cup Rhubarb cut 1/2 inch [1.2 cm] 500 mL
1/2 cup Butter 125 mL
1-1/2 cup White sugar 375 mL
1 Egg 1
1 tsp Vanilla 5 mL
2 cups Flour 500 mL
1 tsp Baking soda 5 mL
1 tsp Salt 5 mL
1 cup Skim Milk (add 1 tsp [5 mL] vinegar) 250 mL

1 tbsp Flour 15 mL
1/4 cup Butter 50 mL
2 tsp Cinnamon 10 mL
1 cup Brown sugar 250 mL

Preheat oven to 350°F [180°C]

Cream sugar and butter. Beat in egg and vanilla. Sift flour, soda and salt and add alternately with milk.

Toss Rhubarb with 1 tbsp [15 mL] flour. Mix in batter.

Spread out well in 9x13 inch [23x33 cm] baking dish.

TOPPING Blend butter, cinnamon and brown sugar. Sprinkle on top.

Bake for 45 minutes.


Select a category & press Go
[Home] [Recipes] [Graphics] [PSP Gallery] [Tips and Tricks] [Links] [Venice]
[About Me] [Christmas Treats]