Kay Furey’s Rhubarb Cake

My time in Frazee was a busy one. What with meeting the major, having dinner with Miss Minnesota and riding in the town parade I built up quite an appetite. Thankfully Kay Furey cooked up this powerful cake for breakfast. A heart surgeon’s nightmare indeed.

The base:

  • 225g of buttermilk
  • 125g of molten butter
  • 1 egg
  • 1 tsp vanilla essence
  • 3 cups of loosly chopped rhubarb
  • 140g flour
  • 200g sugar
  • Half a cup of chopped mixed nuts

The Topping:

  • 125g butter
  • 110g of cream 
  • 200g sugar 
  • 1 tsp of vanilla essence

1. Heat oven to 350 degrees and grease a 9 x 13 inch baking pan.

2. Mix buttermilk, molten butter, egg and vanilla and stir in rhubarb. In a separate bowl mix flour white sugar, baking soda and salt.

3. Spread batter in pan: sprinkle brown sugar and nuts on top. Bake for 45-55 minutes, until a skewer inserted into the center of the cake comes out clean.

4. Meanwhile stir and heat topping ingredients in a small saucepan. When coffee cake comes out of the oven poke deep holes over the entire surface with a meat fork or skewer. Drizzle the warm sauce over the cake. Cool and serve.

This entry was posted on Monday, May 18th, 2009 at 16:37 and is filed under American Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

2 Comments

  1. I’ve had Rhubarb pie (delicious!) but never Rhubarb cake. I’ll share this recipe with my southern family. They’ll likely love it! :-)

  2. I love rhubarb cake, I’ve never had it for breakfast though!

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