Old-Fashioned Rhubarb Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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My great-aunt gave me this recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and modern-day whipped topping! Ingredients:
1/2 cup butter, softened |
1-1/4 cups sugar, divided |
1 egg |
1 cup buttermilk |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups chopped rhubarb |
1/2 teaspoon ground cinnamon |
milk topping: |
1-1/2 cups milk |
1/3 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake at 350° for 35 minutes or until cake tests done. For topping, combine all ingredients; pour over individual squares. Yield: 12 servings.
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