Rhubarb Layer Cake
2 cups sifted cake flour
2 tsp.baking powder
1/2 tsp salt
1/2 cup butter softened
1 cup sugar
3 egg yolks ( save whites for frosting )
1 tsp. vanilla
3/4 cup milk
sift flour, baking powder and salt set aside
in mixer bowl whip the butter until creamy gradually add the
sugar until light and fluffy add egg yolks one at a time until
well blended mix in vanilla add the sifted dry ingredents alternatly with the milk mix well pour into two greased and floured eight inch cake pans
bake at 375 oven for 30-35 mins.
cool
rhubarb filling
1/2 lb. fresh rhubarb
1/2 cup sugar
2 tbsp. water
2 tbsp. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. lemon juice and 1/2 tsp. grated lemon rind
place the rhubarb that has been cut into 1/2 in pieces in saucepan with the sugar and water cook until very soft
about 15 mins. mix the rhubarb , 2 tablespoons sugar., cornstrach and salt in small saucepan cook stirring constantly until thicken add lemon juice and zest cool spread between layers
frosting
1 1/4 cup sugar
1/2 tsp cream on tartar
6 tbsp. water
pinch of salt
3 egg whites
1 tsp. vanilla
mix the sugar, cream of tartar water and salt in saucepan
cook stirring over low heat until sugar dissolves
cook without stirring until 260 degrees on candy thermometer
beat the egg whites adding mixture slowly while whipping when
the syrup has all been added add vanilla frost top and sides of
cake
By Dixons mom