Shirley's Recipes

Attach:RubarbCake.jpg Δ

Servings: 16

Servings: 16

Servings: 16

Servings: 16

2-1/2 cups granulated sugar, divided\\

3-1/4 cups all-purpose flour, divided\\

1 teaspoon vanilla extract\\

1/2 cup plus 3 tablespoons butter or margarine, divided
2-1/2 cups granulated sugar\\

Cream 1/2 cup butter and 1-1/2 cups sugar; add eggs. Sift 3 cups flour, baking powder and salt; add to egg mixture alternately with milk. Add vanilla; blend well. Mixture will be fairly stiff. Smooth batter into greased 13 x 9 x 2-inch baking dish. Mix rhubarb and gelatin together; spoon mixture over batter. Crumble remaining flour, sugar and butter together; sprinkle over rhubarb mixture. Bake at 375F. for 35 to 40 minutes.

Name: Rhubarb Cake
Key Ingredient: rhubarb
Preparation: bake
Cuisine: American
Food Group: sugar
Meals: dinner, snack, picnic
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :35
Elapsed Time: 1:15
Occasion: Potluck
Servings: 16

1/2 cup plus 3 tablespoons butter or margarine
2-1/2 cups sugar
2 eggs, well beaten
3-1/4 cups all-purpose flour
4 teaspoons baking powder
Pinch salt
1 cup milk
1 teaspoon vanilla
4 cups rhubarb, cut in 1/2-inch pieces
1 (3 ounce) package strawberry gelatin

Cream 1/2 cup butter and 1-1/2 cups sugar; add eggs. Sift 3 cups flour, baking powder and salt; add to egg mixture alternately with milk. Add vanilla; blend well. Mixture will be fairly stiff. Smooth batter into greased 9 x 13 x 2-inch baking dish. Mix rhubarb and gelatin together; spoon mixture over batter. Crumble remaining flour, sugar and butter together; sprinkle over rhubarb mixture. Bake at 375F. for 35 to 40 minutes.