Rhubarb Cream Cake (9 Servings)
This recipe is part of a collection of recipes my mom accumulated and had in her hope chest some 70 years ago. All the pages were typed on notebook pages and kept in a small binder. Such a treasure.
- 1 C Sugar
- 1 tsp Cinnamon
- 1 1/4 C Sifted Flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla
- 1 C heavy whipping cream
- 2 C thinly sliced fresh rhubarb
Remove 2 T of sugar from the cup of measured sugar and mix with the cinnamon; set aside. Sift together remaining sugar, flour, baking powder, and salt. Add egg, vanilla, and cream; beat for 2 minutes or till light and fluffy. Pour into greased 8" square pan. Sprinkle rhubarb evenly over batter. Bake in a 375 degree oven about 45 minutes or till cake is nearly done. 5 minutes before cake is done, sprinkle with sugar-cinnamon mix. Bake until done.