Rhubarb Cake
Course
Desserts
Cuisine
American
Servings
12
Servings
12
Ingredients
Base Layer
4–5
cups
rhubarb
chopped
Middle Layer
6
Tbsp
Butter or margarine
1-1/2
cups
sugar
1
cup
milk
2
cups
flour
2
tsp
baking powder
1
tsp
salt
Top Layer
2
cups
sugar
2
Tbsp
corn starch
1/2
tsp
cinnamon
Dash
of nutmeg
2
cups
hot water
boiling
Instructions
Bottom Layer
Line a 9-x-13–inch pan with chopped rhubarb.
Middle Layer
Cream butter or margarine with 1-1/2 cups sugar.
Add milk, flour, baking powder, and salt.
Pour batter over rhubarb.
Top Layer
Mix together 2 cups of sugar, corn starch, cinnamon, and nutmeg, and pour on top of batter.
Pour 2 cups boiling hot water over the top of ingredients in the pan.
Bake at 350 degrees until done; approximately 60 minutes.
Serve with whipped cream topping or ice cream.
Recipe Notes
Recipe courtesy of Marilyn Hines, Ellsworth, WI.