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RhubarbRhubarb Coffee Cake113 g butter Preheat oven to 180* and lightly grease round cake pan. Cream butter & sugar until smooth & fluffy; add egg & vanilla. Mix in lemon juice, baking powder, salt and half of the milk. Mix in a cup of the flour with half of the rhubarb; rest of milk, rest of flour & rhubarb. Batter will be thick. Spread in cake pan. This batter is a touch too much for the round cake pan so I added a decorative rim of sliced rhubarb crescents, which hold the batter at bay to prevent overflowing. Sprinkle with sugar (and cinnamon if desired) and bake for 35-40 mins. Rhubarb-Walnut Quick BreadWith oil, no butter or yeast
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