(by Shirley McNevich)
2 cups rhubarb (washed and cut into bite sized pieces)
1 cup white sugar
2 eggs
1/2 cup milk
1/4 cup flour
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. lemon zest
dots of butter
In a bowl add eggs--beat with a whisk. Add white sugar--beat. Add milk--beat. Add flour--beat. Add baking powder--beat. Add salt--beat. Add lemon zest--beat. Add rhubarb pieces--stir with a spoon just until mixed. Pour batter into a buttered 9 x 13 cake pan. Dot butter pieces all of the top of the mixture. Bake at 375 degrees for 30-35 minutes. Cool completely. Serve with whipped cream or topping if desired.
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