From Backyard to Breakfast Table - Rhubarb Cake
Skill Level: Easy
Time: 40 Minutes
Servings: 8 Servings
Enjoy this season’s rhubarb with this easy and tasty cake!
1 cup milk (add 1 TBS of vinegar to create sour milk)
1/2 cup butter
2 cups brown sugar firmly packed
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups Sweet Ali’s Gluten Free Flour
1 1/2 cups rhubarb cut small
Topping: 1/2 cup sugar, 1 tsp cinnamon
Grease a 9×13 inch pan. Cream together the butter and sugar in a mixer on low speed until light and fluffy. Slowly add the egg and vanilla. In a separate bowl mix all the dry ingredients and slowly add them to the mixing bowl. Slowly add the sour milk. When everything is mixed together, fold in the fresh rhubarb. Pour into pan and top with the cinnamon/sugar mixture.
Place in 350 degree oven for 40 minutes. Check with a toothpick to make sure it is fully cooked.