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Vicki Wine’s Grandmother’s Rhubarb Cake Preheat oven to 350 degrees. Grease & flour 9 by 12 inch baking pan. Cut 2 cups of fresh rhubarb into small pieces. Mix in ½ cup sugar and set aside. Cream together: To one cup buttermilk or sour cream (fat free is okay) or plain yogurt, stir in 1 teaspoon baking soda. Sift together 2 cups flour and 1 teaspoon cinnamon. Add flour mixture to creamed mixture, alternating with buttermilk/ sour cream/ yogurt. At the last, fold in the rhubarb, sugar and juice, and spread in the prepared pan. You may sprinkle the top with cinnamon sugar and/ or 1 cup of coarsely chopped nuts (optional). Bake at 350 degrees for 35-40 minutes, or until the top springs back when gently touched. Remove from oven, cool on a rack, serve from the pan with whipped cream, if you like. This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at tom@tomsiekewicz.com. |