Fresh Rhubarb Cake
It's the time of year to enjoy fresh rhubarb so we thought you might like to try this cake. You can surprise your family on a beautiful Sunday out on the deck!
Cake
- ½ cup margarine at room temperature
- 1 ¼ cups sugar, divided
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped rhubarb - fresh or frozen
- ½ teaspoon ground cinnamon
Vanilla Sauce
- ½ cup sugar
- ½ cup evaporated milk
- ½ teaspoon vanilla
- ¼ cup butter
Preparation
Preheat the oven to 350 degrees. Lightly butter a 9x13x2-inch baking pan; dust with flour. In a medium-sized bowl, cream the margarine and 1 cup of sugar. Add the eggs; beat well. In a small bowl, combine the buttermilk and vanilla.
Into another bowl, sift the flour, baking soda and salt. Add one-third of the flour mixture the creamed mixture and beat well. Beat in half of the buttermilk. Add another third of the flour, then the rest of the butter, ending with the remaining flour, beating well after each addition. Stir in the rhubarb. Spread in the prepared pan.
Combine the remaining ¼ cup sugar with the cinnamon and sprinkle over the batter. Bake for 35 to 40 minutes, or until the cake test done with a toothpick or cake tester. Serve warm with Vanilla Sauce.
Vanilla Sauce Directions
In a one-quart saucepan, combine all sauce ingredients. Bring to a boil; simmer for about 10 minutes. Serve warm with Rhubarb cake.
www.southernfood.about.com
Back To Top ‹ Previous Article | Next Article ›
