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