"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rhubarb Cake Recipe

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This recipe for Rhubarb Cake, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginnette Clark - Libbey Glass
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. shortening
1 1/2 c. sugar
1 egg
2 c. all purpose flour
1 tsp. salt
1 c. buttermilk
3 c. firmly chopped rhubarb

additional sugar and ground cinnamon

Directions:
Directions:
cream shortening, gradually add 1 1/2 c. sugar, beating well. Add egg, beat well. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in rhubarb. Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Sprinkle sugar and cinnamon over batter.
Bake at 350 for 45 minutes or until cake test done.

 

 

 

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