Made this with Strawberries instead of rhubarb. My condensed milk was quite a dark yellow so cooked cake was quite dark.
14 ounces canned
condensed milk
1
1/4 cups self-raising flour
2 cups diced
rhubarb
1 tablespoon confectioner’s
sugar, optional
Instructions
1.
Preheat oven to 350 degrees F. Line a square 9×9 inch cake pan
with parchment paper. Set aside.
2.
In a large bowl, use a sturdy spoon or spatula to stir together the
condensed milk and flour until combined.
3.
Next, add in the diced rhubarb and fold into the thick batter. The
batter is extremely thick, so don’t be alarmed!
4.
Transfer batter to lined cake pan. Press the batter into the pan,
being sure to get into the corners. Try to get the top as evenly flat as
possible.
5.
Bake for 25 minutes. Remove from oven and allow to cool completely
before removing from pan. Cut into 16 squares and dust with
confectioner's sugar if you so desire.
Calories: 107kcal | Carbohydrates: 23g
If you want beautiful, bright red flecks of rhubarb in your squares, soak the diced rhubarb in grenadine for an hour.
