Wednesday, November 3, 2010

Rhubarb Cake

This is a recipe I have from a family cookbook, I made a few changes. You might not like rhubarb so you could use raspberries, blackberries or blueberries and it would be really good too. The buttermilk makes a big difference, whenever I make a cake from scratch I always use buttermilk.

1 1/2 cups brown sugar

1/2 cup canola oil

2 eggs

1 cup buttermilk

1 t baking soda

2 cups flour

1/4 t salt

1 1/2 cups chopped rhubarb or raspberries

Mix everything but the flour and fruit until smooth. Add flour and mix just until blended then fold in fruit. Bake at 325 in a greased 9x13 cake pan.

Optional-sprinkle with white sugar and cinnamon

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