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Wednesday, 6 June 2012

Rhubarb & Spice Cake

By: Miriam Borys ( I have adapted an old recipe of my Mom's crumb cake for this delicious recipe)

¾ cup butter
1 cup sugar
1 cup all-purpose flour
1 cup whole wheat flour
½   tsp. cinnamon
¼ tsp. cloves
¼ tsp. grated nutmeg
1 tsp. baking soda
1 egg
¾  cup sour milk
1 cup rhubarb
Clean and dice rhubarb & add ½ cup of white sugar and mix. Set aside.
Cream butter & ½ cup of sugar in another bowl.  Beat until light and fluffy.
Add flours and spices.
Cut in with a pastry blender or a mixer attachment and continue to blend until the mixture is mealy (small pea size)
Remove 1 cup of this mealy flour/spice mixture to sprinkle on the top of cake just before baking.
Add sifted baking soda to the flour mixture. Stir well.
Add sugared rhubarb to flour mixture and stir.
In a bowl whisk egg and add sour milk and whisk again.
Add flour mixture to egg mixture and stir until well combined.
Pour into a baking dish of choice and bake at 350° for 50 minutes until a cake tester comes out clean.

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