CRISP RHUBARB CAKE
Knaprig rabarberkaka
1 ¾ oz soft butter or margarine
1 ¼ cups sugar
¼ cup wheat bran
1 teaspoon baking powder
1/3 cup milk
¾ cup flour
3½ teaspoons Maizena
1/3 cup boiling water
Mix rhubarbs and jam and put it in an oven-proof
dish. Stir fat and 1 cup sugar until fluffy. Add wheat bran and baking powder
and then blend in the milk alternating with flour. Drop out the batter in an
even layer on top of the rhubarbs and jam.
Knaprig rabarberkaka
Tart rhubarbs and sugary strawberry jam under
a crisp, crunchy cover – an excellent finish for a good meal.
8 servings
Approx 2 ¾ cups sliced rhubarbs
1/3 cup strawberry jam1 ¾ oz soft butter or margarine
1 ¼ cups sugar
¼ cup wheat bran
1 teaspoon baking powder
1/3 cup milk
¾ cup flour
3½ teaspoons Maizena
1/3 cup boiling water
Decoration:
fresh strawberries
Mix remaining sugar with Maizena, sprinkle it over
the surface and then pour on the boiling water. Bake in the lower part of the
oven at 350F for 50 to 60 minutes or until the cake is nicely
coloured.
Allow to cool for 15 minutes before serving with
whipped cream or ice cream. Decorate with sliced strawberries.
Enjoy!
Bella
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