Yield: 1 cake
| Measure | Ingredient |
|---|---|
| ½ cup | Shortening; |
| 1½ cup | White sugar; |
| ½ teaspoon | Salt; |
| 1 \N | Egg; |
| ⅓ cup | Sugar; |
| ⅓ cup | Nuts; chopped |
| 1 teaspoon | Soda in 1 c sour milk; |
| 2 cups | + 1 tb flour; |
| 3 cups | Rhubarb; cut fine |
| 1 teaspoon | Cinnamon; |
CAKE INGREDIENTS
TOPPING INGREDIENTS
Heat oven to 350 degrees. Cream shortening, add sugar and mix well.
Add salt and beat in egg. Add soda and milk mixture and the flour alternately, beginning with and ending with flour. Stir in rhubarb and pour into 9 X 13 metal pan. Mix topping ingredients and sprinkle over cake batter. Bake 45 minutes. Source: Our Favorite Recipes, Lorraine Minder, Ladies Auxiliary V.F.W., Blaine, Minnesota. Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 03-06-95