Rhubarb Cake

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 egg
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

  1. Cream sugar and butter.  Add egg and vanilla.  Beat.
  2. 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.
  3. 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

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