Saturday, June 09, 2007

Rhubarb pudding cake

Preheat oven to 350 degrees

Mix and spread in the bottom of an 8” pan:

  • · 4C sliced rhubarb (fresh or frozen)
  • · 2/3 C sugar

Mix in a separate bowl:

  • · 1 C flour
  • · 1 ¼ tsp baking powder
  • · 1/8 tsp salt

And set aside.

In electric mixer beat:

  • · 5 Tablespoons of softened butter until creamy…add
  • · 2/3 C sugar (until blended ) then add…
  • · 1 tsp vanilla extract
  • · ¼ tsp cinnamon
  • · 1 large egg
  • · ½ C milk

Once this is all mixed, add the flour mixture and stir until well blended.

Spread over rhubarb in pan (it may not cover, but will spread while baking). Bake 45 minutes, or until done. (In all honesty, I bake it about 30 minutes in my convection oven.)

This is one of our regular birthday and other special day treats. We’re having it tonight because it’s spring and rhubarb is plentiful – isn’t that a great reason to celebrate?


* later edit* - I went to take a photo of the cake for my post (now that Blogger's letting me attach photos again) and, well, pictures don't lie. So far, rave reviews again. But how far wrong can you go with butter, sugar and fruit?

1 comment:

Quilt Nut said...

looks very yummy