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Best Rhubarb Cake
3/4 cup Brown sugar
3/4 cup White sugar
1 Egg
3/4 cup Shortening
2 cups Flour
1 dash Salt
1 teaspoon Vanilla
1 teaspoon Cinnamon
1 cup Milk
1 teaspoon Vinegar
1 teaspoon Baking soda
1 1/2 cups Rhubarb, uncooked, sliced
Topping
1 cup Brown sugar
1 teaspoon Cinnamon
1/2 cup Nuts, chopped |
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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 at 350ºF. 40 to 45 minutes, until toothpick comes out clean. Posted to MC-Recipe Digest V1 #615 by Nancy Berry <nlberry@prodigy.net> on May 18, 1997
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