Or, Notices: This Week's Cake

7.10.2009

Rhubarb cake, recipe from Anna's mom.
Best after it sits for a day allowing the rhubarb flavor to develop.

MC said...: Holy smokes! Looks fabulous. Would you be willing to share the recipe?; 10.7.09
Erk said...: Sure thing. Here it is as Anna Rose transcribed it for me, with my only addition in brackets at end:

Cake:

1 cup granulated sugar
1 egg
2 T. melted butter
1 cup buttermilk
1/2 t. salt
1/2 t. baking soda
1 t. baking pwd.
2 c. flour
1 c. diced fresh rhubarb

Topping:
2 T. melted butter
1/2 c. sugar

Vanilla Sauce:
1/4 c. sugar
1 T. cornstarch
1 c. water

3 T. butter
1/8 t. salt
1-2 t. vanilla

For cake, blend sugar, egg and butter. Bear in buttermilk until smooth. Stir together salt, baking soda, baking powder and flour. Stir dry ingredients into buttermilk misture; mix well. Stir in thubarb. Pour into greased 9 in. square baking pan. Combine topping ingredients; sprinke on top of batter. Bake at 350 degrees for 45 minutes or until cake tests done. For sauce, mix sugar cornstarch and water in sauce pan and cook over medium until thickens and becomes clear. Remove from heat and add butter salt and vanilla.
[rhubarb flavor will be mild to disappointing right out of the oven. best after it sits for a day. also nice with whipped cream.]; 10.7.09
Erk said...: I might try 1.5 cups of rhubarb next time. but, i can never get enough of the rhubarb.; 10.7.09
MC said...: I too cannot get enough rhubarb...or enough erk for that matter!

Thanks for posting this! I'm gonna give it a try as soon as my sugar detox is done!; 10.7.09

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