I have decided that this week will be dessert week, because yes summer is all about healthy recipes and light fares but I don’t want dessert to think I don’t care any more. Everything in moderation and here at Pot of Gold we believe in living a happy life and what better way to celebrate those hot sunny days than with a decadent and tart Rhubarb Cake.
Grocery List:
- Margarine
- Brown Sugar
- Eggs
- Vanilla
- Sour Milk or Buttermilk
- Flour
- Baking Soda
- Salt
- Rhubarb
A springtime piece of heaven in a Cinnamon topped Rhubarb Cake
- 1/2 cup margarine
- 1 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup sour milk or buttermilk
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups diced rhubarb
- 1/4 cup while sugar
- 1 tsp cinnamon
-
In mixing bowl cream butter and brown sugar together until well blended. Add egg and vanilla, mix well. Add milk mix to incorporate.
-
In separate bowl add dry ingredients. Mix until combined. Add rhubarb, toss to coat.
-
Add dry ingredients to wet ingredients in mixing bowl. Mix until well combined.
-
Pour batter into greased 9 x 13 pan. Combine white sugar and cinnamon. Sprinkle over top of unbaked cake. Bake 350 for 35-45 minutes or until toothpick comes out clean.
-
Leave a Reply