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Rhubarb Bundt Cake: A recipe straight out of the farmhouse

11:47 AM

This has become a fast favorite in my family and it is modified from a recipe for apple cake that we got from a multi-generational farm family who live upstate.

A perfect dessert on a warm Spring evening.



1860's Farmhouse Rhubarb Bundt Cake
3 cups unsifted flour (whole grain or white)
1 cup vegetable oil
2 1/2 cups white sugar
3 tsp baking powder
4 eggs
2 1/2 tsp vanilla extract
1 tsp salt
4 cups chopped rhubarb
1/4 cup lemonade (or pineapple juice)

Preheat oven to 350f. 
Chop rhubarb and set aside.  Combine all other ingredients and mix until smooth.  Fold in rhubarb until evenly distributed.

Apply oil and flour to your favorite bundt pan.  Don't skimp on the flour... or the cake will stick to the pan!

Pour the batter into the pan.  Bake for 1 1/2 hours.  

Cool, remove from pan, and serve.

Enjoy!

Stores well in foil and freezes well.



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