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    Special Rhubarb Cake


    Source of Recipe


    2001 April/May Taste of Home

    Recipe Introduction



    Found in April/May 2001 Taste of Home A rich vanilla sauce is served with this tender cake from Biena Schlaback of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.

    --- This cake is delicious!! My family went nuts over it.










    List of Ingredients







    2 tbsp butter (no substitutes), softened
    1 c sugar
    1 egg
    2 c all-purpose flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 c buttermilk
    2 c chopped fresh or frozen rhubarb, thawed

    Streusel Topping:
    1/4 c all-purpose flour
    1/4 c sugar
    2 tbsp butter, melted

    Vanilla Sauce:
    1/2 c butter
    3/4 c sugar
    1/2 c evaporated milk
    1 tsp vanilla







    Recipe





    In a mixing bowl, cream butter and sugar. Beat in egg.

    Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in rhubarb. Pour into a greased 9 inch square baking dish. Combine topping ingredients; sprinkle over batter.

    Bake for 40 to 45 minutes at 350, or until a toothpick tests clean. Cool on a wire rack.

    For sauce: Melt butter in a saucepan. Add sugar and milk, then bring to a boil; cook and stir for 2 to 3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

    Yield: 9 servings Sauce: 1 1/2 cups

 

 

 


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