2 cups diced rhubarb
1/2 cup sugar
1/2 cup butter or margerine
1 1/4 cups sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
1 cup sour milk (I usually add a few drops of vinegar to regular milk)
Preheat oven to 350 degrees.
Mix rhubarb and sugar. Set aside.
Cream butter; add sugar, egg and vanilla.
Add all sifted dry ingredients, alternating with milk.
Bake in 9-inch square pan for 1 hour. Serve warm.
Pairs Well With
From the "Connecticut Cooks" cookbook. Deceptively simple, this cake always forms a carmelized sugary crust and is best served with fresh whipped cream or vanilla ice cream.