Best rhubarb cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Brown sugar |
| ¾ | cup | White sugar |
| 1 | Egg | |
| ¾ | cup | Shortening |
| 2 | cups | Flour |
| Dash salt | ||
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Milk |
| 1 | teaspoon | Vinegar |
| 1 | teaspoon | Baking soda |
| 1½ | cup | Rhubarb; uncooked, sliced |
| Topping: | ||
| 1 | cup | Brown sugar |
| 1 | teaspoon | Cinnamon |
| ½ | cup | Nuts; chopped |
Directions
Cream sugars and shortening. Add eggs. Mix flour, salt, vanilla and cinnamon. Dissolve vinegar and baking soda in milk. Add dry ingredients to sugar mixture alternately with milk mixture. Pour into greased and floured 9 x 13" pan. Combine topping ingredients; sprinkle over batter. Bake @ 350 degrees 40 to 45 minutes, until toothpick comes out clean. Submitted By ROBERT MILES On 04-04-95