"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Rhubarb Cake, by Jane Siegel, is from The Siegel Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-1/2 cup sugar 1/2 cup margarine 1 egg 1/2 teaspoon salt 1/2 cup sour milk or buttermilk 1 teaspoon vanilla 2 cups flour, plus 2 rounded tablespoons 1 teaspoon soda 2 cups diced rhubarb
TOPPING: 1/2 cup sugar 1 teaspoon cinnamon
Cream sugar and butter. Add egg, beat well. Add dry ingredients and milk. Then rhubarb. Mix well. Pour into greased 9x13-inch pan. Sprinkle on topping of sugar and cinnamon. Bake 35-40 minutes at 350º.
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