Brown sugar rhubarb cake from Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmother's Kitchen by Marilynn Brass and Sheila Brass

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • br22 on September 06, 2014

    I don't bother with letting the rhubarb sit overnight- my experience has been that absolutely no water drains out the two times I've done it. Made it a third time without draining it and the recipe works fine. Exceptionally delicious and as the recipe states, a totally different eating experience : first day light and yummy, second and subsequent days densely moist and yummy.

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