Posted Sep 21, 2002 by Noble
This is an old family recipe, which is great during a picnic on a hot summer day.
I need to apologize for the old Imperial measures, but then you Brits invented them...we're justs the idiots that are still using them.
Cream together 1/2 c. butter, and 1-1/2 c. brown sugar. Blend in 1 egg and 1 c. buttermilk. Sift in 2 c. flour, 1/2 tea. salt, and 1 tea. baking soda, and blend until smoth. Fold in 1-1/2 to 2-1/2 c. Rhubarb.
Turn batter into a greased and floured 13x9 glass baking pan. Top batter with a mixture of 1/4 to 1/2 c. sugar, 1 tea. cinnamon, and 1/4 c. copped nuts.
Bake in a 350 degree (fahrenheit of course) for 30 minutes until done.
It is best served cold.
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Posted Sep 24, 2002 by Ashley
Do you cook the rhubarb before hand?
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Posted Oct 3, 2002 by Noble
Sorry, the rhubarb goes in raw. Also the size of the chunks depends on your personal taste. I prefer them larger, so they stand out in the cake.
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