| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar; white, brown or mix |
| 1 |
c |
Butter |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Unbleached flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk; or |
| 1 |
c |
Buttermilk plus a little more |
| 2 |
c |
Rhubarb; finely chopped |
|
|
Topping: |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
c |
Coconut; flaked or shredded |
|
|
Chopped nuts; optional |
INSTRUCTIONS
Preheat oven to 325x. Grease a 9" x 12" baking pan.
Cream sugar, butter, egg and vanilla. Mix in flour, baking soda, salt and
milk. Fold in rhubarb. Turn into prepared pan. Bake for 1 hour.
Combine topping ingredients and sprinkle on top of the cake.
Note: My original directions do not indicate when the topping gets sprinkl
on - before or after baking. My guess is before.
Posted by Ilene Warfield.
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