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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Crusty Rhubarb Cake Recipe

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This recipe for Crusty Rhubarb Cake is from Susan's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE

1 1/2 cups sugar
1/2 cup shortening (butter)
1 egg
1/2 cup sour milk (add vinegar to plain milk)
2 -3 cups rhubarb, cut and floured
2 cups flour
1 tsp baking soda

TOPPING

1 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter
Directions:
Directions:
Cream butter, sugar, egg. Beat well.
Add flour and soda.
Mix alternately with milk.

Cut rhubarb into approx. 1" pieces. Dust with flour. This keeps it from sinking to the bottom of cake.
Pour into 9" x 13" cake pan.
Sprinkle topping over batter.
Bake at 350 for 50 minutes.

Serve hot with ice cream is our favourite.
Personal Notes:
Personal Notes:
Caution: if using a glass dish bake at 300.

 

 

 

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