I had this recipe for Lithuanian Rhubarb
Cake that I wanted to try, but I decided to
modify it slightly according to my German
Peach Kuchen recipe. Here it is. It is wonderful.

Semi-Lithuanian Rhubarb Cake

Dough:
3 c. flour
1 1/2 c. sugar
1/4 t. baking powder
1/2 c. melted butter

Mix dry ingredients and add melted butter and stir
until crumbs form. Put all but 1 1/2 c. of the crumbs
in 9"x13" baking pan. Lightly pat crumbs into an even
layer.

Filling:
4 c. diced rhubarb
1 1/2 c. sugar, divided
2 eggs, beaten
1 c. heavy cream
1 t. vanilla

Beat together the eggs, cream, 1/2 c. sugar, and vanilla.

To assemble, strew rhubarb pieces over crumb layer.
Then sprinkle 1 c. sugar over rhubarb. Next pour custard
over rhubarb. Finally scatter the 1 1/2 c. of reserved
crumbs over all. Bake for 30-45 minutes at 350F. (Note:
if rhubarb is frozen do not thaw completely as it will get
very wet and juicy. Partially thaw it. However when you
do this the topping won't brown as well due to the cold
rhubarb so bake in upper part of oven rather than in the
middle of the oven.)

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Jul 31, 8:37 am, Kate Connally > wrote:
> I had this recipe for Lithuanian Rhubarb
> Cake that I wanted to try, but I decided to
> modify it slightly according to my German
> Peach Kuchen recipe. Here it is. It is wonderful.
>
> Semi-Lithuanian Rhubarb Cake
>
> Dough:
> 3 c. flour
> 1 1/2 c. sugar
> 1/4 t. baking powder
> 1/2 c. melted butter
>
> Mix dry ingredients and add melted butter and stir
> until crumbs form. Put all but 1 1/2 c. of the crumbs
> in 9"x13" baking pan. Lightly pat crumbs into an even
> layer.
>
> Filling:
> 4 c. diced rhubarb
> 1 1/2 c. sugar, divided
> 2 eggs, beaten
> 1 c. heavy cream
> 1 t. vanilla
>
> Beat together the eggs, cream, 1/2 c. sugar, and vanilla.
>
> To assemble, strew rhubarb pieces over crumb layer.
> Then sprinkle 1 c. sugar over rhubarb. Next pour custard
> over rhubarb. Finally scatter the 1 1/2 c. of reserved
> crumbs over all. Bake for 30-45 minutes at 350F. (Note:
> if rhubarb is frozen do not thaw completely as it will get
> very wet and juicy. Partially thaw it. However when you
> do this the topping won't brown as well due to the cold
> rhubarb so bake in upper part of oven rather than in the
> middle of the oven.)
>
> Kate
>

Mmmmmmm, that's a must try!

sf