Rhubarb CakeGet the feeling that, in my family, one is just expected to know how the heck to bake? Let's break this down for the non-Spratts/Bachmans/Mellbergs/McKenzies out there:
Agnes Bachman Pengilly
1 1/2 c. packed brown sugar
1/2 c. butter
1 egg
1/2 tsp. salt
1 c. sour milk or buttermilk
1 tsp. soda
2 cups flour
2 cups rhubarb
Topping - 3/4 c. white sugar, 1 tsp. cinnamon. Put on top of cake. Bake 30-35 minutes.
Pan: Use a 9 x 13. Yes, I know.
Oven temp: 350°F
Method:
- Cream the butter and sugar together.
- Beat in eggs.
- In a separate bowl, sift together dry ingredients.
- Alternate adding flour mixture and sour milk or buttermilk to the butter/sugar/egg mixture.
- Toss the cut up rhubarb in a bit of flour (so that it disperses nicely in the cake, or so my mother always told me).
- Top as directed.
- Bake as directed.
- Cool in pan.
- Serve hunks of cake topped with Cool Whip, whipped cream, or, heck, warmed up in a bowl and then topped with ice cream or whole milk.
If you want to go the sour milk route, take 1 tablespoon of lemon juice or white vinegar, and put it in your 1 cup liquid measuring cup. Top off with enough milk to make 1 cup. Let stand for about 10 minutes, and voila! Soured milk. Don't just use milk that's past date in your fridge; you don't want spoiled milk. If this sounds too chemistry-class for you, just buy some buttermilk.
This cake is great warm, or at room temperature. It's, of course, a good dessert, but it's equally tasty for a homey breakfast. Go get a couple stalks of rhubarb (which is a vegetable, even though normally eaten as a fruit), and enjoy the tang.
No comments:
Post a Comment