Rhubarb Cake
- Ethnicity
- American
- Base Type
- Other
- Course
- Dessert
- Preparation Time
- 30-60 Minutes
- Difficulty
- Easy
- Serving Size
- Comments
- Source
- Source Description
- Last Modified
- 4/17/22, 12:00 AM
- User
- Russ Bauer
Ingredients
| 1/2 c | shortening | |
| 1 1/2 c | brown sugar | |
| 1 ea | egg | |
| 1 t | baking soda | |
| 1 t | vanilla extract | |
| 2 c | flour, wheat | |
| 1/2 c | sugar | |
| 1 t | ground cinnamon | |
| 1 1/2 c | rhubarb | |
| 1 c | 1 C Milk w/ 1 Tbsp vinegar sour milk | |
| 1 1/2 c | rhubarb | |
| 1 c | 1 C Milk w/ 1 Tbsp vinegar sour milk |
Directions
- Preheat oven to 350° F - Grease and Flour 9" x 13" cake pan Cream together shortening & brown sugar, add 1 egg, mix in baking soda and vanilla. Add Sour Milk, then mix in flour. Add the Rhubarb, put in pan. Sprinkle on topping. **Note** The cinnamon and sugar are used to make the topping. Bake for 40 to 45 minutes. Cake is done when it pulls slightly away from the sides of the pan