Rhubarb Cake/Squares - Two Sizes |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 18 |
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Is it a cake? Or are they squares? Guess it depends what size pieces you cut! Has a shortbread crust and crumble topping. Two sizes depending on how much rhubarb you have (be careful when reading the ingredient quantities for each to get the corresponding crust and filling). From my lovely mother-in-law. Ingredients:
2 cups flour |
1/2 cup butter |
1/4 teaspoon salt |
1 teaspoon baking powder |
1 egg, beaten |
1 1/2 cups sugar |
1/2 cup flour |
1/2 cup butter |
4 cups rhubarb |
3 cups flour |
3/4 cup butter |
1/3 teaspoon salt |
1 1/2 teaspoons baking powder |
1 beaten egg |
2 3/4 cups sugar |
3/4 cup flour |
3/4 cup butter |
2 eggs |
6 cups rhubarb |
Directions:
1. Mix the cake ingredients with fork.
2. Reserve 1 cup for the topping (1 1/2 cups for the 9x13 inch pan) and press the rest into the pan.
3. For the filling: cream butter.
4. Add sugar and beat until fluffy.
5. Add eggs and beat until creamy.
6. Fold in chopped rhubarb.
7. Pour the filling over the base.
8. Sprinkle reserved crumbs on top.
9. Sprinkle cinnamon and sugar on top.
10. Bake at 350 degrees for 45 minutes until done. Delicious hot or cold.
11. Note: if a recipe comes from a mother, it has no calories.
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