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RHUBARB CAKE 1/2 c. shortening 1 1/2 c. sugar 1/2 tsp. salt 1 egg 1 tsp. soda 1 c. sour milk or buttermilk 2 c. plus 1 Tbsp. flour 3 c. rhubarb, cut fine Cream shortening and sugar until light; beat in egg and salt. Dissolve soda in sour milk; add to creamed mixture alternating with flour, beginning and ending with flour. Stir in rhubarb. Pour into greased and floured 9 x 13-inch pan. Topping: 1/3 c. sugar 1/2 c. chopped nuts 1 tsp. cinnamon Sprinkle topping over cake batter. Bake at 350 degrees for 45 minutes. Makes 18 to 24 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |