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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This is a recipe I got from my Mum, I have no idea where she got it, but it is an old family favorite. I freeze Rhubarb in 2 cup baggies, pre-cut, just so I can make this cake year round. I usually cut it into 16 pieces, which makes for a taste for all, but it makes 9 very generous pieces too. It is yummy! Ingredients:
2 tablespoons butter |
2 cups rhubarb, cut in 1-2 inch pieces |
1/3 cup white sugar |
1 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup shortening |
3/4 cup sugar |
2 eggs |
1 teaspoon vanilla |
3/4 cup skim milk |
Directions:
1. Oven at 350 f.
2. Topping: (the first 3 ingredients). In a 9x9 inch cake pan, melt butter, stir in 1/3 cup sugar and rhubarb. Cover with tin foil and bake 8-10 minutes, while preparing the batter.
3. Mix flour, baking powder and salt.
4. In a seperate bowl, cream shortening and sugar.
5. Blend the eggs and vanilla into the shortening mixture. Beat ubtil light and fluffy.
6. Add dry ingredients to creamed mixture, alternating with the milk. Make 3 dry additions and 2 wet additions. Combine lightly after each.
7. Turn into pan with rhubarb topping. The topping may be very juicy, especially if you used frozen rhubarb, but don't worry, it adds to the delicious flavor.
8. Bake 40-45 minutes, until the cake springs back when touched.
9. Immediately invert on a plate. Let it cool for 10 minutes, then remove the pan.
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