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    Rhubarb Cake with Streusel Topping

    Source of Recipe


    Adapted from Taste of Home 2002 Annual Recipes, pg. 126 by Linda in MO


    List of Ingredients


    • 2 Tbsp. butter (no substitutions), 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 rhubarb, fresh or frozen (thawed)
    • Streusel Topping:
    • 1/4 c. all purpose flour
    • 1/4 c. sugar
    • 2 Tbsp. butter (no substitutions)
    • Vanilla Butter Sauce:
    • 3 Tbsp. butter (no substitutions)
    • 1/4 c. plus 2 Tbsp. sugar
    • 1/4 c. plus 2 Tbsp. evaporated milk
    • 1 tsp. pure vanilla extract


    Instructions


    1. In mixing bowl, cream butter and sugar, beating just until moist.

    2. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moist. Fold in rhubarb.

    3. Pour into greased 9" square baking dish.

    4. Combine topping ingredients; sprinkle over batter.

    5. Bake at 350 degrees for 40 to 45 minutes or until toothpick comes out clean and the cake is lightly golden brown.

    6. For sauce: melt butter, sugar and milk in small saucepan over medium heat. Bring to a boil; cook and stir for 2 to 3 minutes or until slightly thickened. Remove from heat and stir in vanilla. Serve warm sauce over pieces of warm cake.

    7. Makes 8-10 servings.



 

 

 


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