Yellow cake:
- -1 1/4 (scant) c. all-purpose flour
- -1 1/2 tsp. baking powder
- -1/2 tsp. salt
- -3/4 c. sugar
- -1/4 c. oil
- -1 egg
- -2/3 c. milk
- -1 tsp. vanilla extract
Fruit & custard layer:
- -2 c. chopped rhubarb (about 3 large stalks)
- -1/2 c. sugar
- -1 c. whipping cream
Directions
- 1. In a medium bowl, toss rhubarb with the 1/2 cup sugar. Set aside. Preheat oven to 350F. Grease and flour an 8-in. round baking pan or large glass/ceramic baking dish.
- 2. Prepare cake batter: whisk together flour, salt, sugar, and baking powder in a medium bowl. In a larger bowl, mix eggs, vanilla extract, oil, and milk. Slowly mix dry ingredients into wet until thoroughly combined.
- 3. Pour cake batter into prepared pan. Scatter chopped rhubarb and juices evenly across the top. Pour the cream over top.
- 4. Bake 55-60 min. at 350F until cake springs back when touched.
- Best served the next day, but good luck waiting. You can double this recipe and make it in a 13×9-in. pan.
.jpg)
