EASY RHUBARB CAKE
1 1/2 cups Sugar
1/2 cup Oil
1 cup Buttermilk or sour milk
1 Egg
1 tsp. Baking soda
1 tsp. Vanilla
2 cups Flour
2 cups Cut up rhubarb, peeled
Mix all ingredients and pour into a greased and floured 9×13″ pan. Sprinkle topping over and bake 35-40 minutes at 350?. This cake can be frozen after it is baked. The cake is wonderful with whipped cream on the top of the baked and cooled cake.
TOPPING:
1/4 cup Sugar
1/4 cup Brown sugar
1 tsp. Cinnamon
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
