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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Cake Recipe

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This recipe for Rhubarb Cake is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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