Rhubarb Cake Recipe by Ruth Paget
Serves 6
Ingredients:
-2 cups fresh rhubarb cut into 1½-inch pieces
-1/4 cup sugar
-1 teaspoon instant tapioca
-1 teaspoon nutmeg
-1 teaspoon cinnamon
-1½ cups sifted flour
-1 teaspoon baking soda
-1 teaspoon salt
-1/4 cup sugar
-2 beaten eggs
-1/4 cup melted butter
-1 cup buttermilk
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Arrange rhubarb in the bottom of a 9-inch square pan. Top rhubarb with the sugar that has been mixed with the tapioca, nutmeg, and cinnamon.
3-Mix the flour with the baking soda and salt (dry ingredients). Beat sugar into the eggs and blend with the butter and buttermilk (wet ingredients). Mix dry and wet ingredients together and blend thoroughly to make a batter.
4-Pour batter over the rhubarb to thoroughly cover it.
5-Bake for 30 minutes and let cool in pan. Cut in rectangles to serve.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
