Plenty Sweet Life

Grandma's Recipes One By One!

Oatmeal Cake

Today’s recipe for Oatmeal Cake comes from my mom, but I have never tried it! I haven’t tasted it and I haven’t made it! I didn’t even know there was such a thing! In fact, I have two other recipes for Oatmeal Cake in my collection, and they’re from 3 different people, and they’re all the same recipe! I guess we can agree that this must be a good one! My husband brought up the fact that the name Oatmeal Cake sounds very boring. This cake is anything BUT boring. It really should have another, more exciting name like Candy Cake or Chewy Candy Bar Cake, but we’re going to stick with our original plan of leaving everything just the way it was when I found it on the recipe card. Just remember when you see the boring name of this cake – the finished product is NOT boring. It’s amazing!

This is the perfect cake for fall!

Here is the recipe as I made it:

Oatmeal Cake

Let stand while mixing rest of cake:

1 cup regular oatmeal

1 1/4 cups boiling water

Cream together:

1 cup white sugar

1 cup brown sugar

1 stick margarine (I used butter)

Add:

2 eggs

Sift together:

1 1/3 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Add to creamed mixture.

Mix in:

oatmeal mixture

1 Tablespoon vanilla

Pour batter into 9″ x 13″ pan.

Bake at 350 degrees for 30-40 minutes.

Let cool slightly before putting on topping.

Topping:

Melt:

3 Tablespoons butter

Mix in:

1 cup brown sugar

6 Tablespoons milk

1 cup coconut

1 cup nuts, chopped

Spread on top of partially cooled cake.

Put under broiler until it is bubbly (3-5 minutes), but watch closely – it can burn fast.

Letting the oatmeal sit makes it nice and soft when it’s time to add it to the batter.

While the cake is an important part of the whole, and it’s really good cake, we all know that it’s just a vehicle for the frosting (or in this case, topping).

I will say, this frosting (or topping) is absolutely delicious. In fact, this topping is why this recipe should be called Candy Cake instead of Oatmeal Cake. Yes. It’s that good.

After the cake has been under the broiler, the topping has turned to a chewy caramel and the nuts are all roasty-toasty. Like a candy bar. I’m not even kidding.

I just can’t believe I’ve never had this cake before. There just wouldn’t be any reason why I wouldn’t remember this one. It has all my favorite things: caramel, nuts, and cinnamon.

This truly is the perfect cake for fall. That little bit of cinnamon makes it just spicy enough and with the chewy caramel and toasty nuts after broiling – yum! It’s easy to make and with that broiler frosting, it’s FAST!! This is once again, one of my new favorites! Even though it has a boring name and I think we should rename it Candy Cake, this one’s amazingly delicious – you’re going to want to make this Oatmeal Cake.

 

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Can’t Wait Apple Cake

Today’s recipe for Can’t Wait Apple Cake comes from one of Grandma’s sisters. It’s from the older sister in this photo from 1925, in fact. Of course, that means Grandma was the younger sister here with their mother and one of their brothers. These sisters had the same birthday two years apart, and were close their whole lives. They shared a lot of love AND recipes.

I love their dresses (and their brother’s clothes) in this photo! Grandma used to tell me that their mother sewed ALL of their clothes back then. Just think of the hand-me-downs they all enjoyed! I’m sure they had apple trees back then, too (or someone they knew did), and that must be why they collected a lot of delicious apple recipes. They had to do something with all those (what are basically free) apples.

Since it’s apple time, it’s time to bring out some of those apple recipes, and this one is so easy and so good – you’re going to want to make it. I’m tellin’ ya. I bet you can’t WAIT to make it. Or eat it. Ha!

This cake is SO good!

Here is the recipe as I made it:

Can’t Wait Apple Cake

Combine:

4 cups apples, diced (I used small apples so I just sliced them)

1/2 cup vegetable oil

2 cups sugar

2 eggs, well beaten

Sift together:

2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Add dry ingredients to the batter.

Stir in:

1 teaspoon vanilla

1 cup chopped nuts (I used walnuts)

Pour batter into greased 9″ x 13″ pan.

Bake at 375 degrees for 45 minutes.

All you have to do is mix up the wet and dry ingredients, and there you go.

Going into the oven, the batter is a light color.

Coming out of the oven, the batter has turned a caramel color, and you know what that means – flavor.

Instead of a frosting, I used powdered sugar as a topping for this cake. The cake is so delicious, it really doesn’t need anything more (although I won’t deny that some people in this family have an obsession/need to cover everything in that canned whipped topping and/or ice cream, and both were amazing on this cake).

So easy. So good. So pretty. This simple cake is one of my new favorites ( yes – another one). It is absolutely delicious and ridiculously easy to do. Call some people over – people you would like to share recipes with – and serve them this delicious cake. Call me – I’ll come over! I love to share recipes with people! Yay! I just can’t wait – can you? You’ll just love this Can’t Wait Apple Cake!

 

 

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Coffee Cake #3

This recipe for Coffee Cake #3 comes from my mom, who has made this coffee cake for as long as I can remember. Today I’m sharing this photo that goes back almost as long as I can remember, and I can remember a long way back. I love everything about this photo – the vintage stereo and tv and chair in the background (yes – they would have been very vintage), the braided rug on the living room floor, my headband, and the fact that I look like I’m really concentrating on reading the comics in that newspaper.

The date on the photo is June of 1964, so I was only 3 years old here, but I probably was reading it – I remember sitting in my other grandma’s kitchen and my dad having me read the sports page of the paper waaaaay before I went to school. Anyway, this Coffee Cake is delicious and I can’t wait to show you how to make it!

Here is the recipe as I made it:

Coffee Cake

Mix all together:

1 cup vegetable oil

1 cup white sugar

2 cups flour

1 teaspoon baking powder

4 eggs

Put half of batter in 9″ x 13″ pan.

Put on top of batter:

1 can of pie filling (I used cherry, but apple would be really good this time of year)

Put rest of batter on top of that.

Blend:

1/2 cup sugar

1/2 teaspoon cinnamon (or more to taste)

Sprinkle on top of all.

Bake at 350 degrees for 30 minutes.

Glaze:

1 cup powdered sugar

2 Tablespoons milk

Drizzle on top of cooled coffee cake.

It doesn’t seem like a lot of batter, but don’t grease the pan and spread it carefully – it will cover.

We always made this Coffee Cake with cherry pie filling, but I bet apple would be delicious.

I use a spoon to put on the top half of the batter. Next, on goes the cinnamon and sugar.

Cinnamon and sugar? Sure – but now we really need to add to that. Top it all with a powdered sugar glaze, just for good measure. Did I mention that this recipe is “plenty sweet”?

Oh wow. The smell of this Coffee Cake baking is absolutely divine. I totally like it better than Coffee Cake or Coffee Cake #2. It might be the cherry.

I don’t know – I think you are really going to love this Coffee Cake, too. Just you wait and see. I don’t know about having this as a coffee cake for breakfast, but I’m all for having it for afternoon coffee. Invite some friends or family over this weekend and make some memories – they just might decide that this Coffee Cake #3 is one of their favorites, too!

 

 

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Chocolate Zucchini Cake

This is an old recipe for Chocolate Zucchini Cake that we made when I was growing up – at least I think it is. This one was lost for a while, but I recently found it in my cookbook where you can write out your own recipes. I wrote it in there, and I’m just assuming it was the recipe we used all those years ago. Who knows how long this one’s been around. It’s one of those recipes that we’ve had forever and I don’t even have the original recipe card anymore. We’re heading for the end of summer with everyone trying to get in one last weekend at the cabin, one last run to the lake, or one last day at the beach. I had to share this photo of me when we rented a cabin at a nearby lake. My dad was home on leave from the army, and since his young wife and baby were living with her parents while he was stationed in Turkey, I’m sure they wanted to get away by themselves. It’s not too surprising to me that they chose to be by the lake. You can tell by the look on my face how I felt about summer being almost over. Boo.

I still feel the same these days when the sunlight starts to feel different and have a bit of a different slant, and the fruit and vegetables from the garden are ripening and need to be frozen or canned to preserve the summer sunshine for the long Minnesota winter ahead. I’ll say it again. Boo. Winter comes all too fast in this neck of the woods. Oh well, if summer is ending, we might as well eat cake. How about some Chocolate Zucchini Cake? We all had gardens back in the day – we had one and so did both sets of grandparents. I think my family were the only ones in the group who grew zucchini, and we all know how that goes. By this time of the summer, the garden would be overrun with those huge plants where you couldn’t see all the way under those gigantic leaves and oops, there would be a zeppelin sized zucchini hidden under there. Yep – you missed it and now what are you going to do with it? I say – make cake!

Here is the recipe as I made it:

Chocolate Zucchini Cake

Blend:

1 package of chocolate cake mix (or white)

1 teaspoon cinnamon

1/4 teaspoon ground cloves

2 cups shredded, unpeeled zucchini (I let it sit in a sieve and drain while I got everything else ready to go)

1/2 cup buttermilk

1/3 cup vegetable oil

3 eggs

Beat at low speed until moistened, then beat 2 minutes at highest speed.

Pour into greased and floured 9″ x 13″ pan.

Sprinkle with:

1/2 cup chopped nuts (I used walnuts)

1/2 cup chocolate chips

Bake at 350 degrees for 35-45 minutes.

Cool before cutting.

I shredded the zucchini into my large 4 cup measuring cup, then put the shredded zucchini back into a sieve which I set right back on top of the measuring cup to drain until I was ready for it. I got about 3 Tablespoons of liquid out of it. The recipe doesn’t say to do this, but I thought maybe it would be TOO moist if I just out it in without draining it.

Mix it all up and put on the toppings.

Look how pretty it is right out of the oven!

If the zucchini is over-taking your garden – this cake’s for you. You might also like to try Zucchini Chocolate Cake.

There just isn’t a better way to use up those HUGE zucchini. This cake is so easy to make and is perfect for this time of year with its no-frosting toppings and its tasty spices. It’s a fast and easy recipe, uses up the zeppelins of zucchini, and is also great for this busy back-to-school season. I know, I know, summer has to end sometime. Might as well end it by making cake – Chocolate Zucchini Cake, that is!

 

 

 

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Blueberry Crumble

Today’s recipe for Blueberry Crumble is adapted from one of Grandma’s recipes for Rhubarb Crumble. My husband made a trip to the store for me, and came back with a 2 pound package of blueberries that I didn’t ask for. Since I inadvertently ended up with a huge amount of blueberries with which to do some baking damage, I decided to try to adjust that already delicious Rhubarb Crumble recipe to fit this fruit. It’s basically the same recipe, only instead of rhubarb and orange, it’s made with blueberries and lemon. I think it was fairly successful, if I do say so myself. Oh let’s face it. Who are we kidding? It was enormously successful!

Here is the recipe as I made it:

Blueberry Crumble

For topping:

Mix together:

3 Tablespoons melted butter

2/3 cup flour

1/4 cup sugar

1/4 cup chopped nuts (I used walnuts for this one)

Mix in order given:

1/3 cup margarine (I used butter)

1 cup sugar

2 large eggs

1/2 cup lemon juice

2 Tablespoons grated lemon rind

1/2 teaspoon cinnamon

2 1/3 cup self-rising cake flour (as in the Rhubarb Crumble recipe, I used 2 1/3 cups regular flour and then added a heaping 1/2 teaspoon salt and a heaping 2 1/2 teaspoons baking powder, and then sifted it 5 times to make it lighter)

(The recipe also calls for 1/4 cup chopped nuts in the cake batter, but since not everyone in our family likes nuts, I just put them in the topping.)

Fold in:

2 cups blueberries, washed and drained (I’m sure you could also use frozen berries)

Spread batter into greased 9″ springform pan.

Bake at 350 degrees for 60-65 minutes.

This is another very easy recipe to make, starting with the topping.

Mix it up and fold in those luscious blueberries.

You can see how full of fruit this crumble is.

On goes the topping and into the oven!

Oh my goodness, the smell of this baking was divine. It was a lot like that smell of Blueberry Pie baking.

This particular crumble went with my family to my mother-in-law’s house for the weekend. It was a tasty breakfast treat.

It really is a quick and easy recipe to make, and while it’s great for brunch or breakfast, it’s also perfect for afternoon coffee. I love a recipe that can be so versatile that you can interchange any kind of fruit that’s in season, and have a delicious, mouth-watering, crumble-topped treat. As long as blueberries are in season now, you’re going to want to make this fruit-filled Blueberry Crumble for your friends or family.

 

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Peach Upside Down Cake

This recipe for Peach Upside Down Cake (there is no title on the recipe card – I just made up this name) comes from my mom, who must have gotten it from a friend or co-worker of hers. It’s August, and since peaches are in season and plentiful right now, what better time to make this cake? Today would have been my other grandma’s 107th birthday. I absolutely LOVE this photo of her, from what I think must have been about the time she graduated from high school, around the mid 1920’s.

I just love those finger waves! So pretty!

Peaches would have made a wonderful birthday cake, and I wonder if that ever happened since she had an August birthday. I hope so. Peaches are one of the best things about August, and if she were still here with us, I would have made her this delicious cake for her birthday cake!

This delicious cake is a lot like Rhubarb Upside Down Dessert I made last year.

Here is the recipe as I made it:

Peach Upside Down Cake

Mix according to mix directions:

1 yellow or white cake mix (I used lemon cake mix because I happened to have one)

On top of raw cake batter put:

4 cups peaches, sliced or chopped (I used 5 peaches to get 4 cups)

On top of peaches sprinkle:

1/2 to 1 cup sugar (I used 1/2 cup sugar and it was “plenty sweet”, but I have made it with 1 cup of sugar and that’s delicious, too)

On top of fruit and sugar add:

1 1/2 cups whipping cream

Sprinkle over top of all:

nutmeg

Bake at 350 degrees for 45-55 minutes.

I used a lemon cake mix for this cake and it was delicious, but I think a white or yellow cake mix would lend itself to a more peachy flavor. You can chop the peaches, but because I didn’t know exactly what was going to happen with this cake, I sliced them. I also used much less sugar than called for. 1 1/2 cups of sugar sure sounded like a lot.

It really didn’t look like this was going to work out ok. This really seemed like A LOT of cream. We’ll see what happens.

This is what happened. Where did the peaches go?

The peaches and cream went to the bottom of the cake and made a peachy, creamy topping for this upside down cake. It’s just like the rhubarb in the Rhubarb Upside Down Dessert!

We enjoyed this cake warm with a bit of whipped cream on top, but it was just as good a couple of days later cold (after being stored in the refrigerator) with some Homemade Ice Cream on top. I think this might work well with most kinds of fruit. If you have a lot of peaches and you want to make a very special treat – birthday or otherwise – you’ll love this Peach Upside Down Cake!

 

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Limoncello Cake

Today’s recipe for Limoncello Cake is a lot like a Rum Cake that I’ve made in the past. This makes a delicious lemon cake that soaks in Limoncello instead of rum, and sits in a buttery, sugary, boozy, lemony puddle of sauce. How bad can that be? My oldest daughter just graduated with her Masters Degree in Art Education, and we just HAD to celebrate (as if this family needs a reason to celebrate)! She is a chocolate freak (like her Grami – my mom), but when I needed an idea for a cake to celebrate, I asked her, “How do you feel about Limoncello Cake for the celebration?” She said, “I feel good about it!” Well, that’s all I needed to get started. We decided that this cake is both celebratory and boozy – all at the same time! Nice!

Here is the recipe as I made it:

Limoncello Cake

For the cake:

Mix all together on medium speed for 3 minutes:

1 lemon cake mix (the kind with no pudding included)

1 small box of vanilla instant pudding

4 eggs

1/2 cup cold water

1/2 cup vegetable oil

1/2 cup Limoncello

Grease the Bundt pan with butter and coat with sugar (for easier removal from the pan).

If desired, you can put 1 cup chopped nuts in the bottom of the pan (I didn’t use nuts in this cake).

Pour batter into Bundt pan.

Bake at 350 degrees for 40-45 minutes.

Use a skewer or toothpick to poke holes in cake while it’s still warm and in the pan.

Pour half of the glaze over the cake and into the holes.

Turn cake onto plate, poke holes in top with skewer or toothpick, and pour rest of glaze over top and into holes (make sure the cake is positioned where you want it on the cake plate as you wont be able to move it very easily after – it will be too soaked with the yummy glaze).

There will be some glaze running over sides of cake and it will puddle onto cake plate and sometimes over the edge (it’s a lot of yummy glaze).

For the glaze (make this about 10 minutes before cake is to be done and set aside in something easier to pour out of, like a large measuring cup):

Bring to a boil:

1/2 cup butter

1/4 cup water

1 cup sugar

Remove from heat and add:

1/2 cup Limoncello

Luckily I had a bottle of Limoncello left from when my youngest daughter went to visit her college roommate in California and brought home a suitcase of lemons for me to use to make lemon goodies! Perfect – I just used that! You can go ahead and buy Limoncello if you want. I mean, if you want it to be store-bought, I guess. Ha.

The first time I made a Rum Cake like this Limoncello Cake, it stuck in the pan. Coating the pan with butter and sugar is not only tasty, it really works to release the cake better!

Yum – here we go!

Here we are – out of the oven, covered with holes, and half of the glaze already soaking in to the delicious lemon cake.

Here is the cake out of the pan and ready for the second half of the glaze to be poured over top. No kidding – the cake will be sitting in a puddle of that luscious sauce. Oh my goodness.

Just make sure to get the cake in the middle of the plate before turning – at least sort of – because it will be so soaked with the saucy goodness, you can’t move it very easily after.

This is a very appropriate celebration cake. It’s so lemony, so buttery, so boozy, and so sweet. Serve it with some whipped cream or a scoop of ice cream – heaven! You and whomever you’re celebrating with are going to absolutely LOVE this very celebratory and boozy Limoncello Cake!

 

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5 Years Blogging and Prune Spice Cake

Today’s recipe is for Prune Spice Cake, and today is the 5th anniversary of Plenty Sweet Life! Have I really been doing this for 5 years? Really? I had to post today the same way I did 5 years ago, when I started with Prune Cake in honor of my grandma and her 100th birthday. Grandma and one of her sisters shared a birthday. They were born on the same day two years apart. Because today is the actual birthday, I had to share this photo of the two birthday girls from sometime around the mid 1930’s.

They sure are dressed up for some special occasion. Let’s just say it’s a birthday party! Those dresses are gorgeous! I seem to remember Grandma telling me once that their mother sewed all of their clothes. She sure was good at it. She even sewed the baptismal gown that our birthday girl was going to wear, but there were complications at her birth and she never got to wear it. The fun part is – it’s been worn by all the babies in our family ever since!

Today would be Grandma’s 105th birthday, and I had to do another one of her recipes for prune cake – we do need birthday cake today, after all. The smell of this cake baking just totally smells like Grandma. And love. She is the one who inspired Plenty Sweet Life and I have to say that I believe she did live a plenty sweet life – in more ways than one! Happy birthday, Grandma! I love you and I miss you!

Here is the recipe as I made it:

Prune Spice Cake

Sift together:

3 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon allspice or mace (I used allspice)

Set aside.

Cream together until light and fluffy:

3/4 cup shortening (I used butter)

2 cups sugar

Add:

3 eggs

Beat well.

Add:

1 teaspoon vanilla

1 1/2 cups drained, coarsely chopped prunes (or canned stewed prunes or cooked prunes which have stood overnight in the liquid – I just chopped regular prunes because they were nice and soft and tender and if cooked, it seemed like they’d just disintegrate)

Add alternately:

1 1/4 cup buttermilk

flour mixture

Beat well after each addition.

Pour batter into 3 9″ layer pans lined with parchment on the bottom, or 2 9″ x 9″ x 2″ square pans.

Bake at 350 degrees for 30-35 minutes (she said she had made cupcakes, so that’s what I did and baked them 20-25 minutes).

To frost these Prune Spice Cake cupcakes, I used the Fluffy White Frosting recipe from this past post.

Maybe prunes are processed differently than they were years ago, but these were very soft and I was a bit afraid to try to cook them. It worked out just fine.

I used my whisk to sift all of the dry ingredients.

Into the cupcake forms goes the batter!

They smell divine while baking, and taste even better when done!

There’s nothing better than Fluffy White Frosting, but I’m still learning (really – I hope I NEVER stop learning), and I learned something today . . .

. . . as I frosted the cupcakes. As you can see, the frosting started to get rough and it wasn’t as smooth as in the beginning. When I made the frosting and had it over the boiling water, I left it on the water when adding the vanilla. I think I’d try taking the bowl off the boiling water next time, when adding the vanilla, and beat it off the heat so it cools down a bit and doesn’t keep on cooking the frosting. Maybe that’s why it got rough – it just kept cooking in the hot bowl. It’s worth a try. It wasn’t gritty at all (the sugar did dissolve) – it just looked rough, but still tasted just as delicious!

There is just no way we’re going to have birthday cake without a cup of coffee in the afternoon. No way.

This is one of the prettier cupcakes I frosted in the beginning. The cake is tasty and the frosting is fluffy and it makes for an amazing birthday combination! Prunes? Who knew? They’re delicious in cake and I totally suggest you celebrate your next birthday girl or boy with some of these Prune Spice Cake cupcakes, and the birthday girl or boy will have, I’m sure, a plenty sweet life just like Grandma!

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Popcorn Cake

This recipe for Popcorn Cake comes from a friend we met when we were first married and living in a different town. Their family came to visit us for a weekend when we moved to our house, and they brought the lovely housewarming gift of a recipe book where you could write in your own recipes. She had written in a few recipes that her family enjoyed, and this was one of them.

I have only made this once before, but I WILL be making it more often from now on.

Here is the recipe as I made it:

Popcorn Cake

Melt together:

1 – 10 1/2 ounce bag of marshmallows

25 caramels

3/4 cup butter

1/4 cup vegetable oil

Pour this over:

9 cups popped popcorn

Add:

3/4 cup M&Ms (I used 1 cup)

3/4 cup dry roasted peanuts (I used 1 cup)

Stir until mixed.

Put in buttered 9″ x 13″ pan (I used a Bundt pan).

Cool 1 hour in refrigerator before serving.

You can make the popcorn any way you like: microwave, kettle, or like I did, with my good old college air popper! Still works great!

Not a lot of ingredients, but they’re delicious ingredients!

Pour the first mixture over the popcorn.

Mix it up and let it sit just a minute or two before adding the M&Ms so they don’t melt. When thinking about how the final product would look, I decided to put a few M&Ms into the bottom of the Bundt pan so they would be on top when it was turned out.

I put the final mixture into the Bundt pan and patted it down with a buttered piece of waxed paper.

I thought the cake would come right out of the pan easily, but it didn’t. No worries. Just hold it in some warm water for a couple of minutes and it slides right out of the pan. Maybe turning it out onto a plate right away instead of chilling it in the refrigerator would work. You can also just follow the recipe and put the mixture into a regular cake pan and make more of a bar type of thing. Either way is equally delicious and pretty. You can also find out how I made the incredibly fast, incredibly easy, and incredibly inexpensive cake stand here!

I added some sprinkles and decorative sugar to the top of the cake. Not necessary. It’s so cute and so festive without sprinkles. I can see why people make this for birthdays and holidays – it’s pretty decadent – loaded with all those goodies like marshmallows, caramels, peanuts, and M&Ms. It’s so good. And it’s so easy. This is a great last-minute treat to celebrate anything and everything. Try this Popcorn Cake and you’ll agree!

 

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Rhubarb Cake with Orange Sauce

This recipe for Rhubarb Cake with Orange Sauce comes from one of Grandma’s sisters. Grandma and her sisters had a definite sweet tooth. This cake with the sauce is delicious, and “plenty sweet”. The orange sauce would be amazing on ice cream or angel food cake or even plain.

Rhubarb –  I’ve got a LOT of it this year. I can’t believe how big my rhubarb is!

It was big last year, and I might have made the same statement then, but seriously – the stalks are HUGE! It’s so fun! That means even more rhubarb recipes and maybe even another batch of Rhubarb Jam this year! I can’t believe it’s time for rhubarb, but here we go with the rhubarb recipes!

Wow – so good!

Here is the recipe as I made it:

Rhubarb Cake with Orange Sauce

Rhubarb Cake

Cream together:

1/2 cup shortening (I used butter)

1 1/2 cups brown sugar

Add:

1 beaten egg

1 teaspoon baking soda

1 cup buttermilk (or 1 cup milk with 1 teaspoon orange juice or vinegar)

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon vanilla

Stir in:

2 cups chopped rhubarb

Spread batter into a 9″ x 13″ pan.

Sprinkle on top of batter:

1/2 cup sugar

1/2 teaspoon cinnamon

Bake at 350 degrees for 35-40 minutes.

Serve with Orange Sauce.

Orange Sauce

Heat together:

1/2 cup sugar

1/2 cup orange juice

1 egg, beaten

1/2 cup brown sugar

4 Tablespoons butter

Cook until mixture thickens (I heated it until it started to boil – it thickens more as it cools).

Rhubarb is just so pretty.

The batter is quick to pull together and it doesn’t take a lot of rhubarb.

Oh yum. How can you go wrong with an Orange Sauce that’s a bit like a caramel, but with the flavor of orange?

Go ahead. Pour it on. It. Is. So. Good. I’m not even kidding. This is one very simple, very quick recipe that you just HAVE TO try. You’re going have to trust me on this one. You’re going to love it and your whole family is going to love it and all of your friends are going to love this Rhubarb Cake with Orange Sauce.

 

 

 

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