YIELD: 12
PREP TIME: 15 minutes
BAKE TIME: 45/50 minutes

Ingredients

1 cup Rogers All Purpose or No Additive Flour

1 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1/2 cup milk

3 tbsp. butter, softened

1 tsp vanilla

3 cups rhubarb, diced

 

Glaze:

1/2 cup sugar

1 tbsp. cornstarch

2/3 cup boiling water

 

Directions

Printer Friendly!

Preheat oven to 375 F (190 C). Prepare a 9 inch square baking pan

Cover the bottom of the baking pan with rhubarb and set aside.

Mix 3/4 cup sugar with flour, baking powder, salt, vanilla, butter and milk. Beat together until smooth. Pour over the rhubarb and smooth out.

Mix 1/2 cup sugar and cornstarch together and sprinkle over the batter, then pour the boiling water over the top. This is delicate; start pouring around the sides then into the centre so you do not have an indent in the middle of your cake from the water.

Bake for 45/50 minutes or until a toothpick comes out clean. The top will have a glaze over it.

You can use any fruit in this recipe. However you may wish to reduce the sugar in the glaze to compensate for the sweetness of the fruit.

Related Recipes