My grandma used to make this all the time - I think I'll make some and take it to work...
Rhubarb Cake
Ingredients
1/2 cup butter or 1/2 cup margarine
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 cups chopped rhubarb
Topping
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1 tablespoon butter, softened
Preheat oven to 350°F. Cream butter and sugar together in mixing bowl, then beat in eggs one at a time. Stir in sour cream and vanilla. Mix flour and baking soda together and fold into batter. Stir in rhubarb and turn into greased 9x13-inch pan. Mix all the topping ingredients together until crumbly. Sprinkle over top. Bake 30-40 minutes until done (knife inserted in center comes out clean).
Rhubarb Custard Pie - this is one of my favs - I think I like it even more than Strawberry Rhubarb Pie!!
Ingredients:
1 pie crust (I'm lazy and like the roll out pillsbury premade ones)
1 1/2 cups cut rhubarb, in 1 inch pieces
1/2 cup sugar
2 large eggs, beaten (extra large eggs are even better)
1/2 cup sugar (yes, another 1/2 cup)
1 cup whole milk (not skim milk)
cinnamon
Place 1/2 pie crust into pie plate. Put the rhubarb in the crust and cover with 1/2 cup sugar. Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb. Sprinkle top with cinnamon. Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
