THE ULTIMATE RHUBARB CAKE
½ cup butter
1½ cup white sugar
1 egg beaten
1 teaspoon vanilla
1 cup sour milk (add 1 tablespoon vinegar to 1 cup milk)
2 cup cakeflour
1 teaspoon baking soda
3 cups chopped rhubarb
Topping:
1/3 cup brown sugar
1 teaspoon cinnamon
Preheat oven to 180ºC.
Cream the butter and sugar, then add egg and beat until light and fluffy. Add 1 cup of flour with the baking soda. Once combined add remaining flour, milk and vanilla.
You can either use fresh rhubarb or frozen. If using frozen – just defrost and pour it all in – juice too! Do not drain! Stir well.
Pour into a 9×13 pan.
Top with mixture of 1/3 cup brown sugar and 1 tsp. cinnamon.
My oven cooks hot, so when I make this it takes about 23 min at 150ºC in my glass pan, for normal ovens – it should take about 40 to 45 min.
It burns quickly, so maybe keep watch after 30 min? When toothpick comes out clean it’s done
Photo and recipe posted by Judy Lamber Bell
