Tried 'n' True: Try this modern recipe for Rhubarb Cake

May 10, 2008 04:30 pm

— Last week I gave you my great-grandmother’s rhubarb cake recipe. This week, I have a more modern cake recipe.
This is the way most everyone makes their cake. I enjoy both. Last week I had to figure out the amounts years ago. At least this one was easier. I’ve used this recipe from the Newman United Methodist Cookbook. Edna Aydelotte put this one in.
Rhubarb Cake
4 cups finely chopped rhubarb
1 cup flour
11⁄2 cup sugar
1 teaspoon baking powder
1⁄2 cup butter
1⁄2 cup milk
1 cup sugar
1⁄4 teaspoon (opt)
1 egg
1 teaspoon vanilla
• Mix rhubarb and 11⁄2 cup sugar. Put in baking dish. For cake batter, cream 1⁄2 cup butter, 1 cup sugar; add eggs, 1 cup flour, 1 teaspoon baking powder, 1⁄2 cup milk, 1 teaspoon vanilla and 1⁄4 teaspoon salt. Mix well. Pour over rhubarb mixture. Bake 350 degrees for 40 minutes or until brown.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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