July 10, 2016
Desserts, Cakes, 13x9 Sheet,
Vegetables, Rhubarb, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Oven Bake, Vegetarian, Flour, Kosher Dairy more
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"Our local Farmer Market hands out free recipes...this one sounds delicious."
Preheat the oven to 350°F. Lightly butter a 9X13X2-inch baking pan and line the bottom with parchment paper. Butter the parchment paper.
Stir the flour, salt, and baking soda in a large bowl and set aside.
Using a mixer set on medium speed, beat the brown sugar and butter in a large mixing bowl for 3 minutes, or until light and creamy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla and butter milk. Continue to beat for 2 minutes, or until smooth, occasionally scraping down the sides of the bowl.
Mix the flour mixture into the batter one-third at a time, beating briefly after each addition. Fold in the rhubarb until it is well distributed.
Pour the batter int the prepared baking pan. Use a rubber spatula to smooth it out to the edges of the pan. The batter will be very thick.
To make the topping stir together the granulated sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the batter.
Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack. Cool for 1 hour before cutting the cake into squares to serve.
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