Evelyn’s Rhubarb Cake

I made it with Bob’s 1-1 gf flour and heavy cream instead of milk and increased the baking powder by 1/2 tsp. The rhubarb had too much water so I strained it out and saved the juice, next time I’ll use just 1/4 cup instead.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cook the rhubarb, water, and sugar until it is tender.

Step 2

Cream together butter and sugar

Step 3

Beat in egg and vanilla

Step 4

Add flour, milk, bk powder, and salt

Step 5

Pour batter into greased 8x8 pan and spoon hot sauce over batter. Bake at 350 for 40 minutes.