Rhubarb Cake Recipe
I weeded the Rhubarb bed the other day and spread a fresh layer of mulch. That prompted thoughts of all the great things you can fix with rhubarb.
So.... Here's a recipe for Rhubarb Cake
1 1/2 cup Brown Sugar
1/4 cup Granulated Sugar
1 tsp Soda
1/2 cup Shortening (part Butter)
2 cup Sifted Flour
1 egg
1 cup Buttermilk or Sour Milk
1 tsp Vanilla
1 1/2 cup Cut up Rhubarb
Topping
1/2 cup Granulated Sugar 1 tsp Cinnamon
Cream first 2 amounts of sugar & Shortening - add egg & vanilla - add alternately flour & soda - (wich have been sifted together) and Buttermilk. Spread 1/2 of batter in 9 X 13 greased Pan. Place rhubarb then rest of batter. Sprinkle on topping.
Technorati Tags: Rhubarb, cake, recipe
So.... Here's a recipe for Rhubarb Cake
1 1/2 cup Brown Sugar
1/4 cup Granulated Sugar
1 tsp Soda
1/2 cup Shortening (part Butter)
2 cup Sifted Flour
1 egg
1 cup Buttermilk or Sour Milk
1 tsp Vanilla
1 1/2 cup Cut up Rhubarb
Topping
1/2 cup Granulated Sugar 1 tsp Cinnamon
Cream first 2 amounts of sugar & Shortening - add egg & vanilla - add alternately flour & soda - (wich have been sifted together) and Buttermilk. Spread 1/2 of batter in 9 X 13 greased Pan. Place rhubarb then rest of batter. Sprinkle on topping.
Technorati Tags: Rhubarb, cake, recipe
Labels: Recipes
posted by Nifty Galoot at 6:55 PM
2 Comments:
I just made a Rhubarb tart last night. Thanks for the recipe for Rhubarb cake I will try that next time. If you visit my food blog I have the recipe for the Rhubarb tart. Great blog. Visit at http://cheftami.blogspot.com/
My grandmother used to make Rhubarb Cobbler. There isn't really an actual "recipe" but I can tell you sort of how to make it :) LOL In order to make this, you have to be willing to experiment and do it the old-fashioned way - by guess & by gosh!
My grandmother would make a sweet dough - cinnamon roll dough made from Bisquick was what she used but any sweet bread dough will work fine.
She used a 13 x 9 glass baking dish and the oven was at 350 degrees for baking.
My grandmother would roll the dough out on the table and generously spread cut up pieces of rhubarb on the dough - clear to the edges even (sometimes she would butter the dough and sometimes she wouldn't - she used margarine, not butter. Then she would roll it up, slice it (about 1 inch or so thick) and put it in the baking dish.
Next came boiling hot water with lots of sugar melted in it (maybe two to three cups of hot water or so and probably about the same in sugar maybe - it's been 20 years since I've made it so I am not sure of proportions - syrupy is a good word though). She would pour the hot water/sugar mixture over the slices of rhubarb filled dough - do not use too much but not enough will leave it VERY dry and no sauce when it is done baking.
Let it cook about 45 to 60 minutes approximately - golden brown, saucy and the rhubarb is cooked down. The sugar mixture cooks into the rhubarb and it is not as sour though it is rather tart yet sweet.
You can eat it hot - my grandmother loved to put cream or milk on it while it was hot best - I loved to eat it cold out of the refrigerator best though hot was wonderful too!
Hope you enjoy it if you try making it!
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