Sugar Crusted Rhubarb Cake/Squares
06-29-2016, 05:36 PM
#1
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Join Date: May 2008
Location: MN
Posts: 24,522
Sugar Crusted Rhubarb Cake/Squares
9 x 13 x 2 glass baking dish - greased
Baking temperature: 325 degrees F
2-1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups brown sugar, firmly packed
1 large egg, beaten
2/3 cup cooking oil
1 cup sour milk*
1 teaspoon vanilla
1-1/2 cups finely diced fresh rhubarb*
1/2 cup chopped walnuts
1 tablespoon melted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Sift together flour, baking soda, and salt into bowl. Mix in brown sugar.
Combine egg, oil, sour milk, and vanilla.
Add to dry ingredients, blending well.
Stir in rhubarb and walnuts.
Spread batter in greased glass baking dish (2 x 13 x 2 inches)
Combine sugar, melted butter, and cinnamon - mix well. Sprinkle over batter.
Bake in 325 degree F oven for 55 minutes or until done.
Cut in squares and serve warm or cold.
Better with whipped cream or Cool Whip.
*to make sour mild: In a liquid measuring cup, put one tablespoon lemon juice or white vinegar, and fill to the one cup line with milk.
**Coud also use chopped tart apples.
Source: Country Fair Cookbook, ISBN 0-385-02249-2, Copyright 1975, page 58.
(Modified by SIS)
My sister says this cake freezes well. I don't know - it's never lasted long enough to have any to put in the freezer.
Baking temperature: 325 degrees F
2-1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups brown sugar, firmly packed
1 large egg, beaten
2/3 cup cooking oil
1 cup sour milk*
1 teaspoon vanilla
1-1/2 cups finely diced fresh rhubarb*
1/2 cup chopped walnuts
1 tablespoon melted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Sift together flour, baking soda, and salt into bowl. Mix in brown sugar.
Combine egg, oil, sour milk, and vanilla.
Add to dry ingredients, blending well.
Stir in rhubarb and walnuts.
Spread batter in greased glass baking dish (2 x 13 x 2 inches)
Combine sugar, melted butter, and cinnamon - mix well. Sprinkle over batter.
Bake in 325 degree F oven for 55 minutes or until done.
Cut in squares and serve warm or cold.
Better with whipped cream or Cool Whip.
*to make sour mild: In a liquid measuring cup, put one tablespoon lemon juice or white vinegar, and fill to the one cup line with milk.
**Coud also use chopped tart apples.
Source: Country Fair Cookbook, ISBN 0-385-02249-2, Copyright 1975, page 58.
(Modified by SIS)
My sister says this cake freezes well. I don't know - it's never lasted long enough to have any to put in the freezer.
07-01-2016, 07:21 AM
#5
Super Member
Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
9 x 13 x 2 glass baking dish - greased
Baking temperature: 325 degrees F
2-1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups brown sugar, firmly packed
1 large egg, beaten
2/3 cup cooking oil
1 cup sour milk*
1 teaspoon vanilla
1-1/2 cups finely diced fresh rhubarb*
1/2 cup chopped walnuts
1 tablespoon melted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Sift together flour, baking soda, and salt into bowl. Mix in brown sugar.
Combine egg, oil, sour milk, and vanilla.
Add to dry ingredients, blending well.
Stir in rhubarb and walnuts.
Spread batter in greased glass baking dish (2 x 13 x 2 inches)
Combine sugar, melted butter, and cinnamon - mix well. Sprinkle over batter.
Bake in 325 degree F oven for 55 minutes or until done.
Cut in squares and serve warm or cold.
Better with whipped cream or Cool Whip.
*to make sour milk: In a liquid measuring cup, put one tablespoon lemon juice or white vinegar, and fill to the one cup line with milk.
**Could also use chopped tart apples.
Source: Country Fair Cookbook, ISBN 0-385-02249-2, Copyright 1975, page 58.
(Modified by SIS)
My sister says this cake freezes well. I don't know - it's never lasted long enough to have any to put in the freezer.
Baking temperature: 325 degrees F
2-1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups brown sugar, firmly packed
1 large egg, beaten
2/3 cup cooking oil
1 cup sour milk*
1 teaspoon vanilla
1-1/2 cups finely diced fresh rhubarb*
1/2 cup chopped walnuts
1 tablespoon melted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Sift together flour, baking soda, and salt into bowl. Mix in brown sugar.
Combine egg, oil, sour milk, and vanilla.
Add to dry ingredients, blending well.
Stir in rhubarb and walnuts.
Spread batter in greased glass baking dish (2 x 13 x 2 inches)
Combine sugar, melted butter, and cinnamon - mix well. Sprinkle over batter.
Bake in 325 degree F oven for 55 minutes or until done.
Cut in squares and serve warm or cold.
Better with whipped cream or Cool Whip.
*to make sour milk: In a liquid measuring cup, put one tablespoon lemon juice or white vinegar, and fill to the one cup line with milk.
**Could also use chopped tart apples.
Source: Country Fair Cookbook, ISBN 0-385-02249-2, Copyright 1975, page 58.
(Modified by SIS)
My sister says this cake freezes well. I don't know - it's never lasted long enough to have any to put in the freezer.
07-04-2016, 05:20 PM
#8
Senior Member
Join Date: Feb 2016
Location: SF Bay Area
Posts: 531
Breaking news: baked, served, devoured...seconds! So glad I checked out this thread this morning. Thanks so much bearisgray...I'm thinking I will take 4 squares left over & make & freeze a couple of ice cream sandwiches with this!
07-04-2016, 09:53 PM
#9
Power Poster
Thread Starter
Join Date: May 2008
Location: MN
Posts: 24,522
It is not really a "pretty" cake - but we sure like it!
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