"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rhubarb Cake with Brandy Sauce Recipe

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This recipe for Rhubarb Cake with Brandy Sauce, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Keller
Added: Saturday, January 17, 2009


3/4 cup buttermilk
3 cups rhubarb, cleaned and cut into 1/2 inch pieces
1 1/2 cups packed brown sugar
1/2 cup butter, softened
1 large egg
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
2 T. Cognac

1/2 cup sugar
2 T. butter, softened
2 tsp. ground cinnamon

Brandy Sauce:

1/2 cup packed brown sugar
1 T cornstarch
3/4 cup cold water
1 1/2 tsp. butter
2 tsp. brandy or bourbon

Mix buttermilk with rhubarb and set aside. Cream together brown sugar and butter. Add egg, mixing well. Combine flour, baking soda and salt. Add brown sugar mixture and cognac. Mix well. Batter will be thick. Stir in rhubarb mixture until batter is creamy. Pour into greased 9 x 13 inch pan.

Mix butter, sugar and cinnamon with fork until well blended. Crumble topping evenly over batter. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Serve with Brandy Sauce.

In small saucepan, mix brown sugar with cornstarch. Add water and stir over medium heat until thick and bubbly. Stir in butter and brandy. Serve warm over rhubarb cake.




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