Bake Time
40-45 minRating
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Loading...| ½ cup butter | |
| 1 ½ cup white sugar | |
| 1 egg | |
| 1 tsp. vanilla | |
| 2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 tsp. baking soda | |
| ½ tsp. salt | |
| 1 cup buttermilk | |
| 2 cups rhubarb, chopped (1/2” pieces) | |
| 1 cup strawberries, chopped | |
| 1 tbsp. ROGERS NO ADDITIVE or ALL PURPOSE FLOUR |
| 2 tbsp. butter, melted | |
| 2 tsp. cinnamon | |
| 1/3 cup brown sugar |
Just in time for rhubarb season!
| 1. | Batter: |
| 2. | Cream butter and sugar. Beat in egg and vanilla. Stir together dry ingredients. |
| 3. | Add alternately with buttermilk – 3 dry and 2 liquid additions. Toss rhubarb and strawberries with 1 tbsp flour and mix gently into batter. |
| 4. | Spoon into greased 13”x9” pan and smooth the surface. |
| 5. | Topping: |
| 6. | Blend and drizzle evenly over batter. |
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