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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Rhubarb Cake

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1½ cup thinly-sliced raw rhubarb
  • 1½ cup brown sugar
  • ½ cup butter or margarine
  • 1 egg
  • ½ tsp salt
  • 1 cup sour milk or cultured buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 2 cups flour
  • ¼ cup sugar
  • 1 tsp cinnamon

Method

  1. Cream the brown sugar and butter until fluffy. Beat in the egg and salt.
  2. Stir in the milk, baking soda, vanilla, and flour. Once blended, add the rhubarb and stir until mixed in.
  3. Pour batter into greased 9x13-inch pan. Combine the ¼ cup sugar and cinnamon, then sprinkle on top of the batter.
  4. Bake at 375°F for 30–35 minutes.