| RHUBARB CAKE WITH SPICE TOPPING |
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Makes one 9 x 9-inch cake1/2 cup Butter Flavor CRISCO 3/4 cup packed brown sugar 1/4 cup granulated sugar 2 eggs 3/4 teaspoon vanilla 1/2 cup milk 2 cups finely chopped rhubarb 1-1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Topping 1 cup whipping cream 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon Dash nutmeg Preheat oven to 350ºF. Grease and flour 9 x 9 x 2-inch pan. In large mixing bowl, cream Butter Flavor Crisco, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy. Add milk, rhubarb, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally. Pour into prepared pan. Bake at 350ºF for 45 to 55 minutes, or until wooden pick inserted in center comes out clean. Cool slightly. For topping, in chilled mixing bowl beat whipping cream until thickened. Add sugar gradually, beating until stiff. Blend in cinnamon and nutmeg. Serve over warm cake. |
