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1/2 cup sugar
2/3 cup shortening
1 egg
1 cup sour milk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2-1/2 cups flour
1 teaspoon vanilla
1-1/2 cups diced rhubarb
1/2 cup nuts
1/2 cup rasins

Topping
Mix 1/2 cup brown sugar and 1 tablespoon melted margerine. Sprinkle on cake before baking.

Cream together sugar & margerine. Add egg, then milk, beat thoroughly. Add dry ingredients until well blended. Add vanilla, fruit and nuts. Spread into an 8X14 pan. Sprinkle with topping.
Bake at 350 degrees for 45 minutes.