Rhubarb Cake
CATEGORIES
INGREDIENTS
  • Servings: 9
  • 2 cups diced rhubarb
  • 1/2 cup sugar
  • 1/2 cup butter or margerine
  • 1 1/4 cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • Dash salt
  • 1 cup sour milk (I usually add a few drops of vinegar to regular milk)
DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. Mix rhubarb and sugar. Set aside.
  3. Cream butter; add sugar, egg and vanilla.
  4. Add all sifted dry ingredients, alternating with milk.
  5. Bake in 9-inch square pan for 1 hour. Serve warm.
RECIPE BACKSTORY
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.