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International / basics / Cakes & baking
Wikibooks
Rhubarb Cake
Rhubarb may be an intimidatingly tart vegetable eaten on its own, but when its sharp flavor is tempered with the addition of butter and sugar, it makes excellent desserts such as the cake recipe below.
Ingredients
ScaleNo serving count in the source — scale by factor
- rhubarb, raw; thinly sliced1 1/2 cup
- brown sugar1 1/2 cup
- butter or margarine1/2 cup
- egg1
- salt1/2 tsp
- sour milk or cultured buttermilk1 cup
- baking soda1 tsp
- vanilla1 tsp
- flour2 cup
- sugar1/4 cup
- cinnamon1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Cream the brown sugar and butter until fluffy. Beat in the egg and salt.
Stir in the milk, baking soda, vanilla, and flour. Once blended, add the rhubarb and stir until mixed in.
Pour batter into greased 9x13-inch pan. Combine the ¼ cup sugar and cinnamon, then sprinkle on top of the batter.
Bake at 375°F for 30–35 minutes.
Region evidence: no stated origin (basic dish)
