| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; softene |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 1 1/4 |
c |
All-purpose flour |
| 3/4 |
c |
Whole wheat flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
c |
Buttermilk |
| 2 |
c |
Rhubarb |
|
|
Dried fresh or frozen |
|
|
Topping: |
| 1/4 |
c |
Packed brown sugar |
| 1 1/2 |
ts |
Ground cinnamon |
INSTRUCTIONS
Recipe by: Taste of Home In a mixing bowl, cream butter and sugars. Add egg
and vanilla; beat until fluffy. Combine flours, baking powder, baking soda,
salt and cinnamon; add to creamed mixture alternately with buttermilk,
mixing well after each addition. Stir in rhubarb. Pour into a greased
13-in, x 9in. x 2-in. baking pan. Combine the topping ingredents; sprinkle
evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden pick
inserted near the Center comes out clean. Serve warm or at room
temperature. Yield: 12-16 servings
Posted to MC-Recipe Digest V1 #616 by thelma@pipeline.com on May 18, 1997
A Message from our Provider:
“Jesus believes in you”