Nana mcnally's rhubarb cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar; white, brown or mix |
| 1 | cup | Butter |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Unbleached flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Milk; or |
| 1 | cup | Buttermilk plus a little more |
| 2 | cups | Rhubarb; finely chopped |
| Topping: | ||
| ½ | cup | Sugar |
| 1 | teaspoon | Cinnamon |
| ½ | cup | Coconut; flaked or shredded |
| Chopped nuts; optional | ||
Directions
Preheat oven to 325x. Grease a 9" x 12" baking pan.
Cream sugar, butter, egg and vanilla. Mix in flour, baking soda, salt and milk. Fold in rhubarb. Turn into prepared pan. Bake for 1 hour.
Combine topping ingredients and sprinkle on top of the cake.
Note: My original directions do not indicate when the topping gets sprinkl on - before or after baking. My guess is before.
Posted by Ilene Warfield.