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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I have shared this recipe with many people since it was passed on to me by a relative. I freeze rhubarb when itâs in season so I can make it year-round. Ingredients:
2 tablespoons butter, melted |
1 cup packed brown sugar |
4 cups sliced fresh or frozen rhubarb |
1-1/2 cups sugar |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/8 teaspoon salt |
3 eggs |
1/2 cup water |
1 teaspoon vanilla extract |
whipped cream or vanilla ice cream |
Directions:
1. In a greased 13-in. x 9-in. baking dish, combine butter and brown sugar. Top with rhubarb.
2. In a large bowl, combine the sugar, flour, baking powder and salt. In another bowl, whisk the eggs, water and vanilla; stir into dry ingredients just until moistened. Pour over rhubarb.
3. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 10 minutes on a wire rack. Serve warm or at room temperature with whipped cream or ice cream. Yield: 12 servings.
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