RHUBARB CAKE |
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Wonderfully tart and pink, Serves 12 |
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| 2 cup | Rhubarb cut 1/2 inch [1.2 cm] | 500 mL | |
| 1/2 cup | Butter | 125 mL | |
| 1-1/2 cup | White sugar | 375 mL | |
| 1 | Egg | 1 | |
| 1 tsp | Vanilla | 5 mL | |
| 2 cups | Flour | 500 mL | |
| 1 tsp | Baking soda | 5 mL | |
| 1 tsp | Salt | 5 mL | |
| 1 cup | Skim Milk (add 1 tsp [5 mL] vinegar) | 250 mL | |
| 1 tbsp | Flour | 15 mL | |
| 1/4 cup | Butter | 50 mL | |
| 2 tsp | Cinnamon | 10 mL | |
| 1 cup | Brown sugar | 250 mL | |
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Preheat oven to 350°F [180°C] Cream sugar and butter. Beat in egg and vanilla. Sift flour, soda and salt and add alternately with milk. Toss Rhubarb with 1 tbsp [15 mL] flour. Mix in batter. Spread out well in 9x13 inch [23x33 cm] baking dish. TOPPING Blend butter, cinnamon and brown sugar. Sprinkle on top. Bake for 45 minutes. |
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