This simple cake doesn’t need to be iced, and is great with ice cream!
1 1/2 cups brown sugar or granulated white sugar
1/2 cup butter
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 cup sour milk or buttermilk (to sour milk, add 1 Tablespoon vinegar to 1 cup milk and let sit for 5 minutes)
1 1/2 cups rhubarb, finely chopped
1/2 cup sugar
1 tsp. cinnamon
- Cream sugar and butter. Add egg and vanilla. Beat.
- Sift baking soda, salt, and flour. Add alternately with sour milk to creamed mixture. Add rhubarb and mix well. Pour batter into greased 9×12 pan.
- Mix sugar and cinnamon together and sprinkle over top. Bake at 350 degrees for 35-40 minutes.
From the Festival Cookbook, by Phyllis Pellman Good