Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Applesauce |
| ½ cup | Sugar; white |
| ½ cup | Brown sugar |
| 1 \N | Egg white |
| 2 cups | Flour |
| ½ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Vanilla |
| 1 cup | Milk; sour or buttermilk |
| 1½ cup | Rhubarb; raw, chopped |
| ½ cup | Sugar; white |
| 1 teaspoon | Cinnamon |
TOPPING
Cream together applesauce, sugars, and egg. Add flour, salt, vanilla, soda, milk, rhubarb. Pour into 9x13" pan. Top with mixture of sugar and cinnamon.
bake at 325 for 50 minutes.
NOTES: Original recipe called for ½ cup shortening (I substituted applesauce), and a whole egg instead of just egg white. Original also called for ½ cup of chopped nuts to be mixed with sugar and cinnamon for topping.
On occasion I have also substituted blueberries or apples for the rhubarb but rhubarb is best.
I make sour milk with a couple of tablespoons of white vinegar plus milk to equal one cup. Let stand while mixing rest of ingredients.
This is a very moist cake and has long been a family favorite.
Recipe by: An old Alaskan recipe Posted to fatfree digest by GwynneC <GwynneC@...> on Apr 8, 1998