Prep Time
15 minBake Time
45-50 minYield
12Rating
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Loading...| 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 |
| 1/2 cup sugar | |
| 1 tbsp. cornstarch | |
| 2/3 cup boiling water |
Oldie but goodie...
| 1. | Preheat oven to 375 F (190 C). Prepare a 9 inch square baking pan |
| 2. | Cover the bottom of the baking pan with rhubarb and set aside. |
| 3. | 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. |
| 4. | 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. |
| 5. | Bake for 45/50 minutes or until a toothpick comes out clean. The top will have a glaze over it. |
| 6. | 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. |
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