Pioneer
Rhubarb Sauce Cake
Aida Boyer McAnn — The New Brunswick Cook Book (1938)A moist, spiced New Brunswick cake made with cold sweetened rhubarb sauce, brown sugar, raisins, and butter — the 1938 cookbook notes that apple sauce or any other cooked fruit may be substituted, and that a splash of pineapple juice brings out the rhubarb flavor.
Ingredients
- 1 cup brown sugar
- ½ cup butter
- 2 eggs
- ½ teaspoon cinnamon
- 1 cup raisins (floured)
- ⅛ teaspoon cloves
- 2 cups flour
- ¾ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups cold sweetened rhubarb sauce
- 1 teaspoon soda, mixed in the rhubarb sauce
Instructions
- Cream the butter, add the sugar and beaten eggs.
- Sift together the flour, spices, baking powder, and salt. Add to the butter mixture.
- Add the floured raisins and the rhubarb sauce with soda mixed in.
- Bake in a moderate oven until done.