Rosa's Rhubarb Cake
Recipe: #1690
October 29, 2011
Categories: Desserts, Cakes, Rhubarb, Baby Shower, Brunch, Easter, Fathers Day Game/Sports Day, July 4th, Mothers Day, Oven Bake, Flour, more
"This is a recipe I asked my lovely neighbour Rosa for. She is an elderly Italian lady that lives across the street from us. During rhubarb season she would always bring us this lovely cake. It is a lovely moist treat. I changed it up just a bit by adding a topping for it. I hope you enjoy this as much as we do."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (142.5 g)
- Calories 306.4
- Total Fat - 8 g
- Saturated Fat - 2 g
- Cholesterol - 68.2 mg
- Sodium - 34.9 mg
- Total Carbohydrate - 49.2 g
- Dietary Fiber - 4.3 g
- Sugars - 37.8 g
- Protein - 11.5 g
- Calcium - 192.7 mg
- Iron - 2.3 mg
- Vitamin C - 5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
Grease and flour a 9”x11” cake pan and line bottom with parchment paper.
Step 3
In large bowl, mix together 2 cups of flour and the baking powder.
Step 4
In separate bowl, mix together until creamy, eggs, oil and 1 cup of sugar.
Step 5
Pour over flour mixture and blend well.
Step 6
In large bowl, mix together rhubarb and remaining flour and white sugar. (Do not make this mixture ahead of time as the rhubarb will become very tollowy.)
Step 7
Pour batter over the rhubarb mixture and stir until rhubarb is covered with batter and pour into prepared pan.
Step 8
Mix brown sugar, oats and cinnamon together and sprinkle over top.
Step 9
Cook for 30 minutes or until center springs back.
Step 10
Let cool on wire rack 1/2 an hour before removing from pan.
Tips
No special items needed.
0 Reviews
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