Rhubarb Cake
This recipe is an office favourite!
By Stephanie Debisschop
Ingredients:
- 2 cups flour (16 ounces, 470ml, 32 tablespoons, 453 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 ½ cups packed brown sugar (340 grams)
- ½ cup margarine or butter (8 tbsp, 4 ounces, 118ml,113 grams)
- 1 egg
- 1 cup milk (8 ounces, 235 ml, 16 tbsp, 226 grams)
- 1 tsp vanilla
- 2 ½ cups rhubarb (cut into one inch pieces)
- ¼ cup granulated sugar mixed with 1 tsp cinnamon
Directions:
- Mix flour, baking soda, baking powder and salt. Set aside
- Cream margarine and brown sugar, beat in egg
- On low speed, beat in flour mix alternately with milk
- Stir in vanilla, then rhubarb
- Pour into greased and floured 13”x9”x2”
- Sprinkle with sugar/cinnamon mixture
- Bake at 350 Fahrenheit (180C) for 40-50 minutes