"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb Cake Recipe

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This recipe for Rhubarb Cake, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Darrington
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
3 cups rhubarb, chopped
1 1/2 cups sugar
1/2 cup brown sugar
1 egg
1/2 cup nuts
1 cup cultured sour cream
Topping:
(may use buttermilk)
1/4 cup butter
2 1/2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1/4 cup cream
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vanilla extract

Directions:
Directions:
Cream butter and sugar. Then add egg and sour cream. Add dry ingredients, vanilla and rhubarb. Pour into 9x13-inch pan. Top batter with brown sugar and nuts, sprinkled across the top. Bake at 350 for 40-45 minutes. Combine topping ingredients in a saucepan, except the vanilla. After butter has melted, cook for 1 more minute. Remove from heat and add vanilla. Pour over cake.

Number Of Servings:
Number Of Servings:
8

 

 

 

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