This recipe for Fresh Rhubarb Cake, by Barbara Clark, is from The Trail Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup butter 1 cup sugar 1/2 cup brown sugar, packed 1 egg 1 cup sour milk 2 cups flour 1 tsp soda 1/2 tsp salt 2 cups sliced rhubarb
Topping: 1/3 cup sugar 1 tsp cinnamon 1/2 cup nuts
Cream together butter and sugars. Add egg and mix well. Add the dry ingredients alternately with sour milk. Fold in rhubarb. Pour in 9 x 13 inch pan. Mix together topping ingredients and sprinkle over top of cake. Bake at 350º for 40- 45 minutes
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