Rhubarb CakeUser Submitted Recipe
2 cups flour
1/2 cup butter
1/4 tsp salt
1 tsp baking powder
1 egg beaten
1 1/2 cups sugar
1/2 cup flour
4 cups chopped rhubarb
1/2 cup melted butter
2 eggs beaten
1 tbsp sugar
1/2 tsp cinnamon
Crust: Mix together, flour, baking powder and salt. Cut in butter to fine crumbs. Beat egg, add to mixture and toss with a fork, mixture will be crumbly. Reserve one cup of mixture, pat the rest into the bottom of an 8" x 8" pan.
Filling: Mix together sugar, flour, melted butter and beaten eggs. Add chopped rhubarb and stir to coat rhubarb. Pour over crust in pan. Top with reserved crumbs. Mix together the 1 tbsp sugar and 1/2 tsp cinnamon and sprinkle over the crumbs on top. Bake for one hour at 350 or until bubbly and brown. Serve while slightly warm, cuts into 9 generous servings.
NOTE: I use my Cuisinart to mix the crumb crust, comes out perfect. I have used frozen rhubarb (do not thaw) and the results are the same but the cake must be cooked 20 - 30 minutes longer and watched to avoid burning.
no nutrition information available
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