"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rhubarb Cake Recipe

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

Contributor:  
Contributor:  
Janice Simyak
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups sugar - white, brown or mix
1 cup butter
1 egg
1 tsp. vanilla extract
2 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 cup milk or
1 cup buttermilk - plus a little more
2 cups rhubarb - finely chopped
Topping:
1/2 cup sugar
1 tsp. cinnamon
1/2 cup coconut - flaked or shredded
chopped nuts - optional

Directions:
Directions:
Preaheat over to 325. Grease a 9x12 baking pan.
Cream sugar, butter, egg and vanilla. Mix in flour, baking soda, salt and milk. Fold in rhubarb. Turn into prepared pan. Bake for 1 hour.
Combine topping ingredients and sprinkle on top of the cake.

Personal Notes:
Personal Notes:
My original directions do not indicate when the topping gets sprinkled on-before or after baking. My guess is before.

 

 

 

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