"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Rhubarb Cake Recipe

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This recipe for Rhubarb Cake, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie (King) Kiner, In honor of Katherine (Long), Mrs. Jack King
Added: Friday, September 1, 2006


1/4 C. Oleo 2 C. Flour
1 1/2 C. Sugar 1/2 tsp. Salt
1 Egg 1 tsp. Soda

1 C. Buttermilk or Sour Milk
1 tsp. Vanilla
2 C. Rhubarb diced floured

1/2 C. Sugar
1/4 C. Oleo
1 tsp. Cinnamon

Cream first 3 ingredients
Sift together next 3 ingredients - add to creamed mixture alternately with the buttermilk. Blend in next 2 ingredients

Pour into 13" x 9" pan

(You can make sour milk - 1 T. vinegar plus sweet milk to equal 1 cup - let stand 5 minutes)

Mix topping ingredients together until crumbly and sprinkle over top of cake.

Bake 35 - 40 minutes at 350

Personal Notes:
Personal Notes:
Written on recipe card by Katherine King "Very good;
Very easy;
No icing"




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