0 Picture
Ingredients
- .5 c butter
- 1.5 c sugar
- 1 egg
- 1 tsp vanilla
- 1 c milk+1 tbsp vinegar(buttermilk)
- 2 c flour
- 1 tsp baking soda
- .5 tsp salt
- 3 c chopped fresh or frozen rhubarb
- Topping:
- .25 c butter
- 1 tbsp cinnamon
- 1 c brown sugar, packed
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Cream butter and sugar, beat in egg and vanilla.
Step 2
Add dry ingredients alternately with buttermilk.Fold in rhubarb.
Step 3
Pour into pan, it will be thick so even it out.
Step 4
Mix together topping and put on top of batter.
Step 5
Bake 45 minutes. Cool and eat with fresh whipped cream.
You'll also love
-
Soaked Steel Cut Oat Muffins
4.1/5
(17 Votes)
-
Yummy Crumble
4.1/5
(17 Votes)
-
Fresh Apple Cake
4.1/5
(17 Votes)
-
Lava Cakes
4.1/5
(15 Votes)
-
Rhubarb Crisp
4/5
(10 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe