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Rhubarb Teacake. Recipe

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This recipe for Rhubarb Teacake. is from Sheena's Cookbook, 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:  
4.oz.100g. Butter.
7.oz.200g. Brown Sugar.
1.tspn Vanilla Essence.
5.fl.oz.150mls. Sour Cream.
6oz.175g.plain Flour.
1/2.tspn. Baking Powder.
1/2.tspn.Bicarbonate of Soda.
8.oz.225g.Rhubarb chopped.
2.Eggs.

Icing: 2.oz.50g. Icing Sugar, 1.tspn.Lemon Juice & 1-2 drops of Pink Food Colouring.
Directions:
Directions:
Cream butter and sugar together.
Stir in all ingredients except for the rhubarb and mix well.
Put mixture into a greased and lined loaf tin.
Sprinkle chopped rhubarb on the cake and press in slightly.
Cook for 45mins.
Gas.4/180° .
Make up the icing and drizzle over the top of the cake.
Number Of Servings:
Number Of Servings:
12.
Preparation Time:
Preparation Time:
20 mins.

 

 

 

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