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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Cake Recipe

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This recipe for Rhubarb Cake is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE ©, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
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

TOPPING:
1/2 C. Sugar
1/4 C. Oleo
1 tsp. Cinnamon
Directions:
Directions:
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 350º
Personal Notes:
Personal Notes:
Written on recipe card by Katherine King "Very good;
Very easy;
No icing"

 

 

 

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