Rhubarb Cake
This recipe comes from the May Court Club of Ottawa's 90th Anniversary Cookbook (published in 1988) The May Court Club was founded by Lady Aberdeen, wife of the Governor General of Canada, with the aim of helping those less fortunate than themselves. It continues to run a palliative care home for more than 500 women a year (first started in 1916), palliative care and a library at the main hospital, a used clothing store, and Amethyst, a treatment centre for women with alcohol and/or drug addiction.
Rhubarb Cake
1 1/2 c brown sugar
1/4 c sugar
1/2 c shortening
1 egg
1 tsp vanilla
1 c sour cream
2 c flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c rhubarb, fresh uncooked or frozen, cut up.
Cream together first six ingredients. Fold in dry ingredients which have been sifted together. Stir in rhubarb. Pour into a 9" x 13" greased pan.
Mix together and sprinkle over top:
3/4 c sugar
1 1/2 tsp butter
1 1/2 tsp cinnamon
1 c nuts (optional)
Bake at 350F approximately 40 minutes. Serve warm. Top with yoghurt and sprinkle with cinnamon. May be frozen.
This is deliciously rich - I didn't bother with the nuts and the topping would have been equally delightful with only 1/2 c of sugar. I didn't bother with yoghurt or cinnamon topping.
Rhubarb Cake
1 1/2 c brown sugar
1/4 c sugar
1/2 c shortening
1 egg
1 tsp vanilla
1 c sour cream
2 c flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c rhubarb, fresh uncooked or frozen, cut up.
Cream together first six ingredients. Fold in dry ingredients which have been sifted together. Stir in rhubarb. Pour into a 9" x 13" greased pan.
Mix together and sprinkle over top:
3/4 c sugar
1 1/2 tsp butter
1 1/2 tsp cinnamon
1 c nuts (optional)
Bake at 350F approximately 40 minutes. Serve warm. Top with yoghurt and sprinkle with cinnamon. May be frozen.
This is deliciously rich - I didn't bother with the nuts and the topping would have been equally delightful with only 1/2 c of sugar. I didn't bother with yoghurt or cinnamon topping.