Friday, June 24, 2011

Yum! Yum!


If you like rhubarb, you'll like this recipe. 

 Cheryl's  Rhurbarb Cake
     Do not grease your 9 x 13 pan

3 1/2 cups cut rhubarb in bottom of pan

Cream together:
  6 T butter
  1 1/2 cups white sugar
  1 cup milk
  2 cups flour
  2 tsp baking powder
  1 tsp salt
Spread over the rhubarb

Mix together:
  2 cups sugar
  2 T cornstarch
  1/2 tsp cinnamon  (I used more)
Sprinkle all over the top of cake

Boil 2 cups water and pour over the top of cake.  Don't stir.

Bake in  a 350 degree oven for approx 1 hour.
In the pan, already half eaten!

It's wonderful!  Especially still hot, with ice cream!!!!!!   When I serve it, I turn it upside down on the plate with some whipped cream, if not ice cream.  We all love it, and it's so easy to do.  Hope you enjoy it!

5 comments:

Country Gal said...

MMMMM YUMMY ! I love rubarb ! I will have to copy and try this recipe ! Love your header photo .Have a sweet day !

Loretta said...

Okay, you've shown it to us, now, tell me how you are going to get a slice to me! LOL! Sounds yum,yummy!

Mildred said...

This looks so good! I have never tasted rhubarb! John's grandma cooked with it when he was a kid.

Sybil said...

I love rhubarb and tehre is a glut around here at the moment so timely recipe. Never would have thought of pouring hot water over a sponge...will have to check out the differences between US and UK weights. sounds so delicious.
Love Sybil xx

Thistle Cove Farm said...

Our rhubarb has come and gone but your recipe looks great!