The ladies in Rosebank Cottage tried this wonderful rhubarb recipe from Pete Luckett that was in the The Chronicle Herald recently. It was so good we had to pass it along to our followers as well! Enjoy! Thanks Pete! Rhubarb Upside-Down Cake INGREDIENTS 1 1/2 c. rhubarb, washed and chopped into 1” chunks (375ml) 3/4 c. brown sugar (175 ml) 3 tbsp. soft butter (45 ml) Topping; 1 c. white sugar (250 ml) 3 tbsp. soft butter (45 ml) 1 egg 1/2 tsp vanilla (2 ml) ~ milk ~ 1 c. flour (250 ml) 1/4 tsp. salt (1 ml) 1 1/2 tsp. baking power (7 ml) DIRECTIONS Preheat oven to 350 F (180 C). Toss the chopped rhubarb with the brown sugar and softened butter and spread evenly in a deep 1 1/2 qt. (1.5L) baking dish and set aside. In a mixing bowl cream together the white sugar and soft butter until well mixed. In a measuring cup combine 1 egg, 1 tsp. vanilla and enough milk to make a generous 1/4c. (60ml). Add the liquid to the creamed sugar and butter and beat until light and fluffy. Combine the flour, salt and baking powder in a small bowl then stir into the egg and creamed butter etc. until you’ve got a thick, smooth batter. Use fingers or spoons to evenly cover the rhubarb in prepared dish. Bake for 35 to 40 minutes until browned and bubbling. Serve with whipped cream or ice cream of choice. Here is the original article for the recipe and be sure to like Petes Facebook page! thechronicleherald.ca/homesnews/1129884-rhubarb-rules
Posted on: Tue, 27 May 2014 19:21:40 +0000
Trending Topics
Recently Viewed Topics
© 2015