Rhubard cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Rhubarb |
| 1½ | cup | Brown sugar |
| ½ | cup | Oleo |
| 1 | Egg | |
| 1 | cup | Sour milk or buttermilk |
| 1 | teaspoon | Vanilla |
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Soda |
Directions
Cream sugar and oleo; add egg, salt and vanilla. Add sour milk alternately with flour and baking powder and soda which has been sifted together. Fold in rhubarb. Pour into a well greased (with oleo) pan sprinkled with brown sugar. Top with ½ cup of brown sugar and sprinkle with chopped nuts. Bake at 350 for 30 to 35 minutes. Top with whipped cream. Submitted By ROBERT MILES On 04-04-95