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Fresh Rhubarb Cake Recipe

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

Southern Food
Added: Friday, May 2, 2008


1/2 c. butter, softened
1 1/4 c. sugar, divided
2 eggs
1 c. buttermilk
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. chopped rhubarb
1/2 tsp. cinnamon
Vanilla sauce:
1/2 c. sugar
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. butter

Preheat the oven to 350. Lightly butter a 9 x 13 in. pan; dust with flour. In a medium size bowl, cream the butter and 1 cup of the sugar. Add the eggs; beat well. In a small bowl, combine the buttermilk and vanilla. Into another bowl, sift the flour, baking soda, and salt. Add one third of the flour mixture to the creamed mixture and beat well. Beat in half the buttermilk. Add another third of the flour, then the rest of the buttermilk, ending with the remaining flour. Stir in the rhubarb. Spread in the prepared baking pan. Combine the remaining 1/4 cup of sugar with the cinnamon and sprinkle over the batter. Bake for 35 to 40 minutes, or until the cake tests done with a toothpick. Serve with warm vanilla sauce.
Vanilla sauce: Combine all sauce ingredients. Bring to a boil; simmer for about 10 minutes.




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