Rhubarb Cake

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0% would make this recipe again

Submitted by Kari McKnight, R.D., Clinical Dietitian, Northern Alberta Renal Program (AB)

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Ingredients

2 cups white flour (all purpose) 8.9 oz
1 tsp baking powder 0.1 oz
salt
1 eggs size large, beaten
1/2 cup butter, unsalted 4.3 oz
6 stalks rhubarb 1.4 lb
1 1/2 cup sugar 11 oz
1/2 cup white flour (all purpose) 2.4 oz
2 eggs size large, beaten
1/2 cup butter, unsalted, melted 4.3 oz
1 tsp ground cinnamon 0.2 oz
1/4 cup sugar 2.2 oz

Method

  1. Prepare the crust: mix the 5 first ingredients until fine crumbs.
  2. Pat ½ crust mixture into a 9" x 13" dish.
  3. Spread filling over crust.
  4. Sprinkle remaining crust over top then top with mixture of 1 teaspoon cinnamon and ¼ cup of sugar (or Splenda).
  5. Bake at 350°F until browned (about 45 minutes).

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegetarian

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