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Rhubarb Cake Recipe

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

Contributor:  
Contributor:  
Dorothy Thrasher-Smith
Added: Sunday, May 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup brown sugar
1/2 cup shortening
1 egg
1 tsp baking soda
1 tsp. vanilla
1/4 tsp salt
2 cups flour
1 cup buttermilk or yogurt
2 cups rhubard

Topping:
2 tsp cinnamon
1/4 cup sugar
1/2 cup sliced almonds

Directions:
Directions:
Cream sugar and shortening. Add egg and beat. Add vanilla, salt, flour, buttermilk and baking soda. Beat with mixer. Fold in rhubard. Spread into a greased and floured 13x9 pan. Sprinkle topping onto raw batter. Bake 350 degrees for 35 to 45 minutes.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
You could substitute rhubard for another fruit, such as apples, blueberries, raspberries, peaches.

 

 

 

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