A Conversation for Cake Recipes

Rhubarb Cake

Post 1


This is an old family recipe, which is great during a picnic on a hot summer day.

I need to apologize for the old Imperial measures, but then you Brits invented them...we're justs the idiots that are still using them.

Cream together 1/2 c. butter, and 1-1/2 c. brown sugar. Blend in 1 egg and 1 c. buttermilk. Sift in 2 c. flour, 1/2 tea. salt, and 1 tea. baking soda, and blend until smoth. Fold in 1-1/2 to 2-1/2 c. Rhubarb.

Turn batter into a greased and floured 13x9 glass baking pan. Top batter with a mixture of 1/4 to 1/2 c. sugar, 1 tea. cinnamon, and 1/4 c. copped nuts.

Bake in a 350 degree (fahrenheit of course) for 30 minutes until done.

It is best served cold.

Rhubarb Cake

Post 2


Do you cook the rhubarb before hand?

Rhubarb Cake

Post 3


Sorry, the rhubarb goes in raw. Also the size of the chunks depends on your personal taste. I prefer them larger, so they stand out in the cake.

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