"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rhubarb Cake Recipe

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This recipe for Rhubarb Cake, by , is from The wickert Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
vicki brown
Added: Wednesday, April 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. brown sugar
1 cube margarine (1/2 c.)
1 egg
1 tsp. vanilla
1 tsp baking soda
2 c. flour
1 c sour milk
1 1/2 c. chopped rhubarb
Topping of
sugar
cinnamon
nuts

Directions:
Directions:
Cream together the brown sugar and margarine.
Beat in the egg and vanlla.
Add the flour and soda mixed together then the sour milk and mix well.
Fold in the rhubarb.
Pour into greased 9" X 12" rectangular pan
Sprinkle the top wih sugar and cinnamon (and chopped nuts if you wish).
Bake in preheated oven at 350 degrees for 30 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes mixing 30 minutes baking.
Personal Notes:
Personal Notes:
A good way to have this cake year-round is to chop and freeze the rhubarb in 1 1/2 c amounts....just the right amount to thaw for baking a cake.

 

 

 

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