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Fresh Rhubarb Cake
1/2 c. shortening
1 1/2 c. brown sugar
1 egg
2 c. flour
1 c. sour milk (2 tbsp. vinegar in 1
c. milk)
1 tsp. soda
1 tsp. cinnamon
Pinch of salt
1 tsp. vanilla
1 1/2 c. cut rhubarb
Cream sugar and shortening, add egg. Combine soda and sour milk.
Alternately add milk and dry ingredients to creamed mixture. Stir in
rhubarb and vanilla. Mix topping and sprinkle on cake. Bake in 9 x
13 inch pan, greased, at 350 degrees for 40 minutes or until cake
pulls away from side.
TOPPING
1/2 c. white or brown sugar
1 tsp. cinnamon
1/2 c. nuts.
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