| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Buttermilk, Rhubarb, Spices |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Butter |
| 1 |
|
Egg |
| 1/2 |
ts |
Salt |
| 1 |
c |
Buttermilk; sour milk or sour cream |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1 |
ts |
Vanilla extract |
| 2 1/4 |
c |
Flour |
| 1 1/2 |
c |
Cut rhubarb |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
INSTRUCTIONS
TOPPING
1.Preheat oven to 375
2.Cream sugar, butter, egg and salt
3.Stir in buttermilk, soda, baking powder, vanilla and flour
4.Add rhubarb and beat well
5.Pour into well-greased 9x13 cake pan
6.Sprinkle with topping
7.Bake for 35 minutes or until toothpick comes out clean
NOTES : Notes: Serve as coffeecake, dessert cake with whip cream or ice
cream.
Posted to recipelu-digest by Nadia Canty <wcanty@hal-pc.org> on Mar 1, 1998
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