Amish Rhubarb Cake Recipe. 4 fluid ounces double cream; Place the rhubarb in a large bowl.
Grease a 9×13 inch baking dish. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. A star rating of 4.2 out of 5.
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Add To The Egg Mixture Alternately With The Buttermilk, Ending With Flour.
Cook and stir for 2 minutes. This cake will stay fresh for 3 to 4 days. Grease a 9″ x 13″ pan and dust with flour.
Add Alternately With Sour Cream To The Creamed Mixture.
Bake at 325° for 35 minutes. Mix in ¼ cup of butter with a fork, or rub between your fingers until it is in small pieces. In a saucepan, combine sugar and cornstarch.
4 Fluid Ounces Double Cream;
Mix flour and baking soda together and fold into batter. Arrange the rhubarb in an even layer in the bottom of the baking dish. Reserve 1 cup to use as topping.
(Adapted From Plain And Happy Living:
Place the baking dish in the oven and bake for 45 minutes to 1 hour, or until the top is browned and a toothpick comes out clean from the center. Preheat oven to 350 degrees. Remove crust and reduce heat to 350 degrees.
Pour The Water And Melted Margarine Over The Top.
Pour in 1 cup water and 12 tablespoons melted unsalted butter. Sprinkle with remaining crumb mixture. Mix the sugar, flour and shortening until lumpy.