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Rhubarb Cake Recipe

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

Cathy MacKenzie


Crumb Base:
2 cups flour
1/2 cup butter
1/4 Tsp salt
1 Tsp baking powder
1 beaten egg

1 1/2 cups sugar
1/2 cup flour
1/4 cup water
1/4 cup melted butter
2 eggs beaten

4 cups rhubarb, washed and chopped

Mix crumb base ingredients together. Cut butter into flour with a pastry cutter. Reserve 1 cup base mixture. Press remainder into a 9 x 9 pan.

Spread rhubarb over base.

Mix filling and pour over rhubarb. Sprinkle reserved crumbs over filling and rhubarb mixture. Sprinkle some cinnamon and white sugar on top.

Bake at 350F for 1 hour. This dish does not usually brown too much. To make a 9 x 13 pan double the base and the filling mixture but keep the rhubarb to 4 cups.




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