"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mom's Rhubarb Cake Recipe

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

Angie Murphy
Added: Sunday, September 14, 2008


2 cups diced rhubarb
2 cups sugar
1/2 cup shortening
1 egg
1 tsp vanilla
1 cup sour milk or buttermilk
2 cups flour
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 cup chopped walnuts
dash of salt

Mix rhubarb and 1/2 cup sugar - set aside. Cream shortening, the rest of sugar, egg, vanilla and milk. Fold in dry ingredients. Add rhubarb and nuts. Mix well. Pour into 9x13 pan.

Combine 1/2 cup sugar, 1/4 cup flour, 1/4 cup chopped walnuts, 1/2 tsp cinnamon and 1/4 cup butter. Sprinkle on top of cake.

Bake at 350 for 35-45 minutes.

Personal Notes:
Personal Notes:
If you aren't a rhubarb fan...you will be. This is awesome.




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