Monday, May 4, 2009

Marjory Mackay's Rhubarb Cake

Andrew says this is the best use for Rhubarb he has ever tasted. It is really good and I would actually be tempted to double the rhubarb quantity. This makes a huge 9x13 pan. I served it with Whipping cream whipped with brown sugar (my new favorite way to have whipping cream -2 T of brown sugar per 1 C unwhipped cream).

Rhubarb Cake
1/2 Cup butter
1 1/2 Cups sugar
1 egg
1 tsp vanilla
2 1/2 Cups flour
1 t soda
1/2 t salt or not

1 Cup buttermilk (I used leftover creamo and milk with some lemon juice)
2 Cups chopped rhubarb tossed with 1 T flour

1/4 Cup soft butter
1 Cup brown sugar
1 T flour
2 t cinnamon

Cream butter and sugar. Add egg and vanilla. Add flour mixture to butter/sugar alternately with buttermilk. Add rhubarb. Mix well, Spread into 9x13 pan. Sprinkle topping over batter. Bake at 350 for 45 min


Kristen said...

Sounds tasty Anna, I was just noticing the rhubarb popping up in our garden this weekend

Kristen said...

Hey Anna, I wanted to let you know that I passed on a blogging award to you here

Kristen said...

All you do is save the picture on your computer, and then use it in a re-post on your blog. You copy the format that I had and then send it along to other bloggers you like


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