Rhubarb Dessert Cake

5 cups fresh or frozen rhubarb

2 cups sugar

1/2 cup margarine

2 eggs

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon

2 tsp. nutmeg

2 cups flour

2 tsp. vanilla

4 T. hot water

1/2- 1 cup chopped nuts optional

Cream sugar and margarine in a bowl. Add eggs, beat thoroughly. In a small bowl combine salt, spices, baking powder and flour. Add to creamed mixture and mix well. Thoroughly mix in vanilla and water. Stir in rhubarb and nuts. Pour into greased 9x9 inch baking pan. Bake 325° for 40-50 minutes. Serve with caramel sauce.

Thick Caramel Sauce

1 cup margarine or butter

1 cup granulated sugar

1 cup brown sugar

2 T flour

1 cup half and half

Vanilla

Melt margarine/butter in saucepan with sugar. Slowly add half and half and vanilla. Stir until well blended. Bring to boil and cook 5 minutes. Makes three cups.

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