Easiest Way to Make 1 8Th Cup In Tablespoons

Rhubarb Cake I

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Recipe Summary Rhubarb Cake I

Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Ingredients | 1 8Th Cup In Tablespoons

½ cup butter

1 ½ cups white sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

2 cups rhubarb, chopped

1 tablespoon all-purpose flour

¼ cup butter

2 teaspoons ground cinnamon

1 cup packed brown sugar

Directions

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.

In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.

Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Info | 1 8Th Cup In Tablespoons

Servings: 18 Yield: 1 - 9 x 13 inch cake

TAG : Rhubarb Cake I

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1 8Th Cup In Tablespoons - Before we begin, it's worth noting that usage of the cup in modern recipes is mostly confined to the united states and canada.