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Sugar Crusted Rhubarb Cake/Squares
9 x 13 x 2 glass baking dish - greased
Baking temperature: 325 degrees F 2-1/2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1-1/2 cups brown sugar, firmly packed 1 large egg, beaten 2/3 cup cooking oil 1 cup sour milk* 1 teaspoon vanilla 1-1/2 cups finely diced fresh rhubarb* 1/2 cup chopped walnuts 1 tablespoon melted butter 1/2 cup sugar 1/2 teaspoon ground cinnamon Sift together flour, baking soda, and salt into bowl. Mix in brown sugar. Combine egg, oil, sour milk, and vanilla. Add to dry ingredients, blending well. Stir in rhubarb and walnuts. Spread batter in greased glass baking dish (2 x 13 x 2 inches) Combine sugar, melted butter, and cinnamon - mix well. Sprinkle over batter. Bake in 325 degree F oven for 55 minutes or until done. Cut in squares and serve warm or cold. Better with whipped cream or Cool Whip. *to make sour mild: In a liquid measuring cup, put one tablespoon lemon juice or white vinegar, and fill to the one cup line with milk. **Coud also use chopped tart apples. Source: Country Fair Cookbook, ISBN 0-385-02249-2, Copyright 1975, page 58. (Modified by SIS) My sister says this cake freezes well. I don't know - it's never lasted long enough to have any to put in the freezer. |
Sounds delicious, we have loads of rhubarb growing so should give this a go.
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Thank you, have a picnic this weekend and may try it with blueberries.
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Thank you for sharing...always looking for new recipes for rhubarb....yum
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Originally Posted by bearisgray
(Post 7590077)
9 x 13 x 2 glass baking dish - greased
Baking temperature: 325 degrees F 2-1/2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1-1/2 cups brown sugar, firmly packed 1 large egg, beaten 2/3 cup cooking oil 1 cup sour milk* 1 teaspoon vanilla 1-1/2 cups finely diced fresh rhubarb* 1/2 cup chopped walnuts 1 tablespoon melted butter 1/2 cup sugar 1/2 teaspoon ground cinnamon Sift together flour, baking soda, and salt into bowl. Mix in brown sugar. Combine egg, oil, sour milk, and vanilla. Add to dry ingredients, blending well. Stir in rhubarb and walnuts. Spread batter in greased glass baking dish (2 x 13 x 2 inches) Combine sugar, melted butter, and cinnamon - mix well. Sprinkle over batter. Bake in 325 degree F oven for 55 minutes or until done. Cut in squares and serve warm or cold. Better with whipped cream or Cool Whip. *to make sour milk: In a liquid measuring cup, put one tablespoon lemon juice or white vinegar, and fill to the one cup line with milk. **Could also use chopped tart apples. Source: Country Fair Cookbook, ISBN 0-385-02249-2, Copyright 1975, page 58. (Modified by SIS) My sister says this cake freezes well. I don't know - it's never lasted long enough to have any to put in the freezer. |
The freezer is a safe for me since I know how to open the freezer door!
I make a similar type recipe and add some oatmeal to the topping just to make me feel that it is more healthy! |
Oh thanks I just realized we don't have a dessert for today ... love rhubarb I grow it so now...yippee we got dessert ...a nice change from the usual pie!
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Breaking news: baked, served, devoured...seconds! So glad I checked out this thread this morning. Thanks so much bearisgray...I'm thinking I will take 4 squares left over & make & freeze a couple of ice cream sandwiches with this!
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Originally Posted by K-Roll
(Post 7594066)
Breaking news: baked, served, devoured...seconds! So glad I checked out this thread this morning. Thanks so much bearisgray...I'm thinking I will take 4 squares left over & make & freeze a couple of ice cream sandwiches with this!
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Baked this today with my granddaughter. We all really enjoyed this, there's plenty of left overs. Thanks for sharing the recipe.
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