"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 Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aletha Allen
Added: Wednesday, October 24, 2007


1/2 cup shortening
1 1/2 cups packed brown sugar
1 egg
1 cup sour milk
1 teaspoon soda
1 teaspoon salt
2 cups flour
1 teaspoon vanilla
3 cups diced rhubarb
1 teaspoon cinnamon
1/2 cup chopped nuts
1/2 cup brown sugar
1/2 cup sugar

1. Preheat oven to 375 degrees.

2. Cream shortening and sugar. Add egg and beat. Add dry ingredients with milk (alternately). Add vanilla and stir in rhubarb. Pour into greased and floured 9"x13" pan. Make topping. Combine cinnamon, nuts, 1/2 cup brown sugar and 1/2 cup sugar. Sprinkle over cake. Bake at 375 degrees for 35 to 40 minutes.




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