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Phoenix Recipes - Rhubarb Cake

A simple cake in which the moisture of the rhubarb is absorbed by the batter. This cake can be made two days in advance of serving.

1/4 cup butter at room temperature
1-1/2 cups firmly packed brown sugar
1 egg
1 tsp vanilla
2-1/3 cups all purpose flour
1 tsp baking soda
1 tsp salt
4 cups rhubarb, trimmed and cut into 1/2 inch pieces
1 cup sour cream

1/3 cup granulated sugar
1/2 tsp nutmeg

Preheat oven to 350 F. Butter a 9 x 13 pan and set aside.

Beat butter and brown sugar until well mixed. Add egg and vanilla, mixing until combined.

Sift together flour, baking soda and salt. Stir into butter and sugar mixture followed by rhubarb and sour cream. Make sure it is well mixed. This mixture will appear dry. Spread as evenly as possible into prepared pan. Sprinkle with sugar and nutmeg and bake 40 minutes or until a toothpick inserted in the center comes out cleanly.

Let cool and cut into squares. Makes 12 squares.


Nancy Conley

Nancy Conley