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Rhubarb Cake Recipe

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This recipe for Rhubarb Cake is from Nana's Cucina, 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:  
BOTTOM
3/4 c. compacted brown sugar
1/4 c. melted butter
3 c. fresh or frozen rhubarb (diced)
2 tbsp. sugar

BATTER
1/2 c. softened butter
1 c. sugar
2 eggs, separated
1 tsp. vanilla extract
1-1/2 c. flour
2 tbsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 tsp. cream of tartar
Whipping cream (optional)
Directions:
Directions:
In small bowl, combine brown sugar and melted butter and spread into greased 9" baking pan. Layer with rhubarb, and sprinkle with sugar. Set aside.

In large bowl, start making the batter by creaming the softened butter and sugar. Beat in egg yolks and vanilla. In another bowl, combine flour, baking powder, and salt. Add to creamed mixture, alternating with milk.

In small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually fold into batter mix 1/2 cup at a time. Spoon batter over rhubarb.

Bake in pre-heated oven at 325 for 40-45 minutes, or until cake springs back when lightly touched in center. Cool for 10 minutes before inverting pan onto cake platter. Top with whipped cream if desired.

 

 

 

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