Rhubarb Cake

by jennifer on March 13, 2011

  • ½ cup butter or canola oil (or a mix of the two)
  • ¾ cup sugar
  • 3 large eggs
  • 1 ½ cups whole wheat pastry flour
  • 1 T baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 1 tsp vanilla extract
  • 2 ½ cups chopped rhubarb (about 4 stalks)
  1. Cream the butter and sugar.
  2. Add eggs one at a time.
  3. In a separate bowl, sift dry ingredients.
  4. Combine milk and vanilla in a cup. Alternate adding the dry and wet ingredients to the butter mixture, beating well after each addition
  5. Stir in rhubarb chunks.
  6. Pour into a greased and floured 7×11 non-reactive baking dish.
  7. Bake @ 350 for about 40 minutes or until inserted knife comes out clean.

From the Moosewood Restaurant Book of Desserts.

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