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Rhubarb cake Recipe

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

Contributor:  
Contributor:  
Kathy Grubb
Added: Saturday, December 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. margarine, 1 egg, 1 c. butteermilk, 1 tsp. soda, pinch of salt, 1 1/2 c. raw rhubarb, (cut very fine), 1 1/2 c. brown sugar, 1 c. sugar, 2 c. sifted flour, 1 tsp. vanilla, 1 tsp. cinnamon
TOPPING:1/2 c. brown sugar, 11/2 c. nuts, 1 tsp cinnamon

Directions:
Directions:
Cream shortening and sugar, add egg and beat. Combine soda and buttermilk, add alternately milk and dry ingredients. Mix well. Stir in rhubarb and vanilla. Pour into greased 9x13 pans. Sprinkle on top: 1/2 c. brown sugar 11/2 c. nuts aand 1 tsp. cinnamon. Bake at 350 for 40 min.

Personal Notes:
Personal Notes:
Serve with whipped cream or ice cream. I got this recipe when we went to Illinois, and made it as soon as I got fresh rhubarb in the spring.

 

 

 

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