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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is my mother-in-law's old family recipe. Similar to every rhubarb cake, except the topping is different. My husband loves this cake. Ingredients:
1/2 cup shortening |
1 1/2 cups sugar |
1 teaspoon baking soda |
3/4 cup milk |
1 tablespoon vinegar |
2 cups flour |
1 tablespoon flour |
1/2 teaspoon salt |
3 cups rhubarb, finely chopped |
1/4 cup candy sprinkles |
1/2 cup sugar |
1/2 cup nuts, chopped |
1 teaspoon cinnamon |
Directions:
1. Grease and flour a 9 x 13 cake pan. Preheat oven to 350.
2. Add the vinegar to the milk to sour the milk. Add the soda to the sour milk.
3. Sift together dry ingredients.
4. Cream sugar, shortening and egg. Add sour milk. Gradually add flour mixture. Stir in candy sprinkles and rhubarb.
5. Pour in pan and bake for 45 minutes at 350.
6. Combine topping ingredients and sprinkle over top of cake as soon as it comes out of the oven.
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