Tuesday, 23 June 2015
Well, it's rhubarb season again, and we eat a lot of things rhubarb around this time of year. Last night, I made a Sour-Cream Rhubarb Breakfast Cake. Here's a few snaps of how it turned out............
It smelled so good while baking that hubby needed a piece, with vanilla ice cream, as
soon as it cooled a little- ha ha!
Here's my recipe....
Sour Cream-Rhubarb Breakfast Cake
1 cup packed brown sugar
1/2 cup margarine (softened)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped rhubarb (1/2-inch chunks)
1/2 cup sugar
1/2 cup chopped pecans (optional)
1 teaspoon ground cinnamon
1 tablespoon butter, softened
In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13-in. x 9-in. baking pan, or a large pie dish. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes.
Cool slightly before cutting into squares.