| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Brown sugar |
| 3/4 |
c |
White sugar |
| 1 |
|
Egg |
| 3/4 |
c |
Shortening |
| 2 |
c |
Flour |
| 1 |
ds |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Milk |
| 1 |
ts |
Vinegar |
| 1 |
ts |
Baking soda |
| 1 1/2 |
c |
Rhubarb; uncooked, sliced |
| 1 |
c |
Brown sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
c |
Nuts, chopped |
INSTRUCTIONS
TOPPING
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 @ 350
degrees 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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