Tre Leches Cake

Cake:

1 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

5 large eggs 

1 cup sugar

1/3 cup milk

1 tsp vanilla

Milk mixture:

1 can evaporated milk

1 can sweetened condensed milk

1/4 cup milk

Whipped topping:

2 cups whipping cream

3 tbsp icing sugar 

1/2 tsp vanilla 

sprinkle with cinnamon

Make cake and pour into a sprayed 9 by 13  pan.  Bake for 25-35 minutes.

Combine milk mixture in a bowl and once the cake is cool poke holes with a fork and then pour milk mixture on top.  

Refrigerate at least 1 hour to allow the milk mixture to absorb.  

Make whipped topping by mixing ingredients with an electric mixer until stiff peaks form.  Spread on top of the cake and serve or you can refrigerate for up to 3 days. 

This cake can also be frozen and thawed.  

Rhubarb crumb bars

Make this dessert in an 8 by 8 pan in 3 layers.  Spray the pan first then pour in each layer.  Preheat the oven to 350

Layer 1

Mix together then pour in pan:

1 cup white flour

1 cup icing sugar 

1/2 tsp baking powder

1/4 tsp salt

1/2 cup soft margarine or butter

2 eggs

1 tsp vanilla

Layer 2

Mix together then pour in pan:

2 cups chopped rhubarb

1/4 cup flour

1 tbsp brown sugar

Layer 3

Mix with a fork then pour in the pan:

1/4 cup melted butter

1 cup flour

1/2 cup brown sugar

Bake 40-50 min and cut into 16 bars