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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salted butter: 1/2 cup |
| salt: 1/4 tsp |
| baking powder: 1 tsp |
| eggs: 1 (beaten) |
| granulated sugar: 1 1/2 cups |
| all-purpose flour (unsifted): 1/2 cup |
| salted butter: 1/2 cup |
| rhubarb (chopped): 4 cups |
| all-purpose flour (unsifted): 3 cups |
| salted butter: 3/4 cup |
| salt: 1/3 tsp |
| baking powder: 1 1/2 tsp |
| eggs: 1 (beaten) |
| granulated sugar: 2 3/4 cups |
| all-purpose flour (unsifted): 3/4 cup |
| salted butter: 3/4 cup |
| eggs: 2 |
| rhubarb (chopped): 6 cups |
Rhubarb Cake/Squares - Two Sizes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- Mix the cake ingredients with fork.
- Reserve 1 cup for the topping (1 1/2 cups for the 9x13 inch pan) and press the rest into the pan.
- For the filling: cream butter.
- Add sugar and beat until fluffy.
- Add eggs and beat until creamy.
- Fold in chopped rhubarb.
- Pour the filling over the base.
- Sprinkle reserved crumbs on top.
- Sprinkle cinnamon and sugar on top.
- Bake at 350 degrees for 45 minutes until done. Delicious hot or cold.
- Note: if a recipe comes from a mother, it has no calories.