Difference between revisions of "Rhubarb Cake"

From GoonsWithSpoons
Jump to navigation Jump to search
Line 21: Line 21:
 
* Preheat oven to 350 degrees
 
* Preheat oven to 350 degrees
 
* Combine brown sugar, shortening and egg. Cream until it reaches about this consistency
 
* Combine brown sugar, shortening and egg. Cream until it reaches about this consistency
[[image:rhubarbcake02.jpg]]
+
[[image:RhubarbCake02.jpg]]
 
* Combine the flour and salt. Add the vinegar to the milk to create buttermilk, then add the baking soda to the buttermilk
 
* Combine the flour and salt. Add the vinegar to the milk to create buttermilk, then add the baking soda to the buttermilk
[[image:rhubarbcake03.jpg]]
+
[[image:RhubarbCake03.jpg]]
 
* Alternate adding the dry and wet mixtures into the creamed mixture while stirring. Add vanilla while stirring. Fold in the rhubarb.
 
* Alternate adding the dry and wet mixtures into the creamed mixture while stirring. Add vanilla while stirring. Fold in the rhubarb.
[[image:rhubarbcake04.jpg]]
+
[[image:RhubarbCake04.jpg]]
 
* Pour the batter into a 9"x13" greased pan. Add together the white sugar, cinnamon and coconut in a container with a top, then shake well to mix ingredients thoroughly
 
* Pour the batter into a 9"x13" greased pan. Add together the white sugar, cinnamon and coconut in a container with a top, then shake well to mix ingredients thoroughly
[[image:rhubarbcake05.jpg]]
+
[[image:RhubarbCake05.jpg]]
 
* Sprinkle the coconut mixture on top of the cake batter in the pan
 
* Sprinkle the coconut mixture on top of the cake batter in the pan
[[image:rhubarbcake06.jpg]]
+
[[image:RhubarbCake06.jpg]]
 
* Bake for 40-45 minutes or until an inserted toothpick comes out clean
 
* Bake for 40-45 minutes or until an inserted toothpick comes out clean
 
* Enjoy with a cold glass of milk!
 
* Enjoy with a cold glass of milk!
[[image:rhubarbcake07.jpg]]
+
[[image:RhubarbCake07.jpg]]

Revision as of 22:53, 1 June 2007

Submitted by Kloaked00

Ingredients

RhubarbCake01.jpg

  • 1 1/2 cups brown sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tsp vinegar
  • 1 tsp baking soda
  • 2 cups chopped rhubarb
  • 1 tsp vanilla (not in the picture)
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1 cup coconut

Instructions

  • Preheat oven to 350 degrees
  • Combine brown sugar, shortening and egg. Cream until it reaches about this consistency

RhubarbCake02.jpg

  • Combine the flour and salt. Add the vinegar to the milk to create buttermilk, then add the baking soda to the buttermilk

RhubarbCake03.jpg

  • Alternate adding the dry and wet mixtures into the creamed mixture while stirring. Add vanilla while stirring. Fold in the rhubarb.

RhubarbCake04.jpg

  • Pour the batter into a 9"x13" greased pan. Add together the white sugar, cinnamon and coconut in a container with a top, then shake well to mix ingredients thoroughly

RhubarbCake05.jpg

  • Sprinkle the coconut mixture on top of the cake batter in the pan

RhubarbCake06.jpg

  • Bake for 40-45 minutes or until an inserted toothpick comes out clean
  • Enjoy with a cold glass of milk!

RhubarbCake07.jpg