Serves 9.


• 2 c. all-purpose flour

• 1 c. plus 1 tbsp. sugar

• 2 tsp. baking powder

• 1/4 tsp. salt

• 1 c. (2 percent) milk

• 3 tbsp. butter, melted

• 1 c. chopped rhubarb

• 1 tsp. cinnamon


• 1 c. sugar

• 1/2 c. (1 stick) butter

• 3/4 c. heavy whipping cream

• 2 tbsp. freshly squeezed lemon juice


To make the cake: Preheat the oven to 375 degrees. Lightly grease a 9- by 9-inch baking dish or spray with nonstick cooking spray.

Combine the flour, 1 cup sugar, baking powder and salt in a medium bowl. Add milk and melted butter and whisk until smooth. Stir in the rhubarb. Pour into the prepared pan.

Combine the remaining 1 tablespoon sugar and the cinnamon in a small dish. Sprinkle over the batter.

Bake 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly on a wire cooking rack.

To make the sauce: Combine 1 cup sugar, 1/2 cup butter and heavy cream in a small saucepan. Bring to a boil over medium high heat, stirring constantly.

Reduce the heat to low and simmer 5 minutes or until slightly thickened, stirring occasionally. Stir in the lemon juice. Serve the sauce warm or refrigerate until needed.

Nutrition information per serving:

Calories 490 Fat 22 g Sodium 296 mg Saturated fat 14 g

Carbohydrates 70 g Calcium 129 mg

Protein 4 g Cholesterol 67 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 3 1/2 other carb, 4 1/2 fat.



Makes 3 dozen cookies.

Note: From "Scandinavian Classic Baking" by Pat Sinclair.

• 1 c. (2 sticks) butter

• 2 c. all-purpose flour

• 1/2 tsp. baking powder

• 1 c. sugar

•1/2 tsp. vanilla


Brown the butter by melting in a medium saucepan over medium heat. Stir occasionally. When the butter begins to foam, stir constantly until it turns a deep golden brown. Watch carefully because at this point the color changes quickly. It takes about 7 minutes to brown the butter.

Cool to room temperature, about 1 hour.

Preheat the oven to 350 degrees. Mix the flour and baking powder together. Add the cooled butter and vanilla to the sugar in a medium bowl and stir until evenly mixed. Add the flour and mix to form a dough.

Shape the dough into balls using rounded teaspoons of dough. Place on baking sheets and press a crisscross pattern with the fork. Dip the tines of the fork in a little flour if the dough sticks.

Bake 10 to 12 minutes. The cookies do not brown much, so touch them lightly to see if they are set. Cool the cookies on the baking sheet for 2 minutes before removing to a wire cooling rack. The cookies are fragile until they cool.