|
Lunar Rhubarb Cake
 Rhubarb:
More than Just Pies
Sandi Vitt and Michael Hickman
Except for asparagus, nothing else says "Spring!" so much as rhubarb.
This little book has just about every way to use rhubarb: beverages, condiments,
preserves and desserts, desserts, desserts. Softcover, 144 pp, $14.95.
Makes 8 - 10 servings
1/2 cup butter
1 1/2 cups sugar
1 egg
1 tsp. vanilla
2 cups rhubarb
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/4 cup butter, softened
2 tsp. cinnamon
1 cup brown sugar, packed
Preheat oven to 350 degrees F. Grease and flour a 9 by 13 inch cake pan and set aside. Beat together 1/2 cup butter and sugar until creamy. Blend in egg and vanilla. Cut rhubarb into 1/2 inch pieces. Stir together four, soda, and salt. Use a little of this mixture to dredge the rhubarb. Add buttermilk and dry ingredients to creamed mixture in 3 parts, alternating. Gently stir in the rhubarb. Put into the pan and smooth the top. Blend together 1/4 cup butter, cinnamon, and brown sugar; sprinkle evenly over batter. Bake for 45 minutes or until cake comes away from the sides of the pan and the top resembles the surface of the moon.
Back to top |
|
