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"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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Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup shortening
1 1/2 cups brown sugar
1 egg
1 tsp. baking soda
1 cup sour milk ( 1 cup milk with 1 Tblsp. lemon juice or vinegar mixed in) OR 1 cup buttermilk
1/2 tsp. salt
1 Tblsp. vanilla
1 1/2 cups chopped rhubarb
2 cups flour

Topping:
1/2 cup sugar
1 Tbsp. butter
1 Tblsp. cinnamon
1/2 cup nuts.
Directions:
Directions:
Cream shortening with sugar. Add egg and mix well. Add the rest of the ingredients and pour batter in buttered, floured pan. Mix topping ingredients together and sprinkle on top of cake. Bake at 350 for 30-35 minutes or until toothpick comes out clean.
Personal Notes:
Personal Notes:
Grandma Jean Wendt's classic cake! She always had a ton of rhubarb on her little farm. In the original cookbook, there were errors in this recipe. Those have been fixed now. Momma Kat.

 

 

 

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