Difference between revisions of "Rhubarb Cake I"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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# Sprinkle sugar and cinnamon on top after baking while cake is hot. | # Sprinkle sugar and cinnamon on top after baking while cake is hot. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Rhubarb cake Recipes]] | [[Category:Rhubarb cake Recipes]] | ||
[[Category:Sour milk Recipes]] | [[Category:Sour milk Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Revision as of 11:12, 5 May 2012
Description
Contributed by Catsrecipes Y-Group
Ingredients
- ½ cup shortening
- 1½ cups sugar
- 1 egg
- 2 cups sifted flour
- 1 teaspoon soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 cup sour milk
- 1½ cups sliced rhubarb
- sugar and cinnamon
Directions
- Cream shortening and sugar well and add the egg.
- Sift dry ingredients and add alternately with sour milk.
- Add vanilla and rhubarb last.
- Bake in a 9 by 13-inch pan, for 40 minutes at 350°F.
- Sprinkle sugar and cinnamon on top after baking while cake is hot.
