(This dictation is for posterity sake, since I will probably forget what I did.)
Original Recipe for Rhubarb Cake
Preheat oven to 350 degrees F.
Cream together:
1 ½ c. brown sugar
½ c. butter
1 egg
Add:
1 c. buttermilk
1 tsp. vanilla
Mix together, then add to wet ingredients:
2 c. flour
1 tsp. baking soda
1 dash salt
Chop and fold in:
2 c. fresh or frozen rhubarb
Sprinkle 1 T. flour over it before folding in.
Grease pan. Pour batter into 9x13 inch pan. Bake 30-40 minutes. Test with toothpick after 30 minutes. Remove from oven when toothpick comes out clean.
After baked, sprinkle with:
cinnamon-sugar
Serve with ice cream or whipped cream.
Rhubarb Muffins by Elysia
Preheat oven to 350 degrees F.
In a large bowl, cream together:
2 c. brown sugar, packed
½ c. sugar
½ c. butter
½ c. canola oil
½ c. applesauce
Add:
1 ¾ c. buttermilk or milk with 1 T. vinegar mixed in
1 ½ tsp. vanilla
Mix together in a separate bowl, then add to wet ingredients:
3 ¼ c. all purpose flour
1 c. whole wheat flour
2 tsp. baking soda
¼ tsp. salt
Chop and fold in:
2 c. fresh or frozen rhubarb
Sprinkle 1 T. flour over it before folding in.
Grease muffin tins. Use ¼ c. measure and pour into tins. Bake 25 minutes. Test with toothpick. Remove from oven when toothpick comes out clean. Makes 38-40 muffins.
After baked, sprinkle with:
cinnamon-sugar
(To reduce sugar, sprinkle with plain cinnamon before baking.)
Let cool a few minutes before removing from tins with a fork.
