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Rhubarb Cake


Rhubarb Cake
Photo by: Marinegirl

Main Ingredients:

Margarine: 1/2 cup
Sugar: 1.5 cup
Egg: 1
Vanilla extract: 1 tsp
All-purpose flour: 2 cups
Baking soda: 1 tsp
Salt: 1/2 tsp
Buttermilk: 1 cup
Rhubarb: 2 1/4 cup, chopped


Topping Ingredients:

Margarine: 2-4 tbsp
Cinnamon: 2 tsp
Brown sugar: 1/2-1 cup


Directions:

1. Cream the margarine and sugar together in a bowl until smooth.

2. Beat in the egg and vanilla extract.

3. In a second bowl, sift the flour, baking soda, and salt. Add this to the creamed mixture along with the

buttermilk.

4. Take the rhubarb and chop it into about 1/2 (1 cm) pieces. Toss the pieces with 1 tbsp flour, then add into the

batter mix. Pour the batter into a greased 9x13 pan, spreading evenly.

5. For the topping, blend together all the ingredients, and sprinkle evenly over the batter.

6. Take the whole mess and put in it a 350 F (175 C) oven 45 mins, or until the cake comes out clean.

Published on March 24, 2009
Last edited on April 1, 2009
Herbs & Spices in this Recipe:

Cinnamon
Cinnamon
Vanilla
Vanilla

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Jam Filled Butter Cookie
Simple Ginger Cake with Butter Cream Recipe
Simple Ginger Cake with Butter Cream

       
Servings
 
10-12
Easiness
 
Intermediate
Prep Time
 
10 min
Cook Time
 
45 min
Ready in
 
55 min
Photo by
 
Rating
 
Average rating: 4

Nutrition Facts
% Daily Value

Calories
  271
Fat  3.6 g
5 %

Fiber  1.2 g
5 %

Vitamin A
Vitamin C
11 %
3 %
  Calcium
  Iron
7 %
7 %
Complete Nutrition Facts


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