Tracey’s Rhubarb Cake
Step 1
Preheat Oven to 350 F. Grease and flour 8x8 square baking dish.
Step 2
In large bowl mix:
3⁄4 cup white sugar
1 tsp baking soda
1⁄2 tsp salt
1 cup white flour
1 cup ww flour
Stir in:
2 beaten eggs
1 cup sour cream
Then fold in:
3 cups chopped rhubarb
Spoon into baking dish, it is thick!
Step 3
In small bowl stir together:
1⁄2 cup brown sugar
1⁄2 cup softened butter
1 tsp cinnamon
2 T of ancient seeds or chopped nuts
1⁄4 cup rolled oats
2 T rye flour
Spread mixture over top of cake
Step 4
Bake at 350 F for about 50 minutes (or until toothpick comes out clean)
Enjoy!
Step 1
Preheat Oven to 350 F. Grease and flour 8x8 square baking dish.
Step 2
In large bowl mix:
3⁄4 cup white sugar
1 tsp baking soda
1⁄2 tsp salt
1 cup white flour
1 cup ww flour
Stir in:
2 beaten eggs
1 cup sour cream
Then fold in:
3 cups chopped rhubarb
Spoon into baking dish, it is thick!
Step 3
In small bowl stir together:
1⁄2 cup brown sugar
1⁄2 cup softened butter
1 tsp cinnamon
2 T of ancient seeds or chopped nuts
1⁄4 cup rolled oats
2 T rye flour
Spread mixture over top of cake
Step 4
Bake at 350 F for about 50 minutes (or until toothpick comes out clean)
Enjoy!
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