Rhubarb Cake
From sunny 16 years agoIngredients
- Topping: shopping list
- 3 cups fresh sliced rhubarb shopping list
- 1/4 cup sugar shopping list
- 1/4 cup splenda shopping list
- 2 tablespoons flour shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/4 cup butter, melted shopping list
- Batter: shopping list
- 1 1/2 cups flour shopping list
- 3/4 cup sugar shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/4 cup butter, melted shopping list
- 2/3 cup milk shopping list
- 1 egg shopping list
How to make it
- Spread out the rhubarb in a greased 10-inch heavy skillet or 9 x 13-inch pan - I use my trusty Cast Iron Skillit = ). In a small bowl, mix together the sugars, flour, and nutmeg. Sprinkle this mixture over the rhubarb. Pour the butter over this mixture.
- In a large bowl, mix together the flour, sugar, baking powder, salt, and nutmeg. Then add in the melted butter, milk, and egg. Beat the mixture until it is smooth. Pour it over the rhubarb mixture. Bake in a 350 degree oven for 35 minutes or until the cake is done. Right after you take it out of the oven, loosen the sides of cake and invert the pan onto a serving platter. It’s best served warm and with a dollop of whipped topping.
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