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Rhubarb Cake
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White cake with Rhubarb in it.

Carol Stanley

Serves/Makes:One cake

  • 1/2 cup (125 ml) margarine
  • 1-1/2 cups (350 ml) brown sugar
  • 1 egg
  • 2 cups (475 ml) flour
  • 1 tsp (5 ml). soda
  • 1/4 tsp (1 ml). salt
  • 1 cup (225 ml) buttermilk or sour milk
  • 1-1/2 cups (350 ml) finely chopped fresh or frozen rhubarb
  • Cream the margarine and brown sugar, then add egg.
  • In separate bowl, combine dry ingredients.
  • Add alternately the milk and dry ingredients.
  • Stir in rhubarb.
  • Grease a square pan and bake 40 minutes at 350 degrees (175 C.).
  • Topping: Put 1/4 cup (60 ml) sugar and 1 tsp (5 ml). cinnamon on cake 20 minutes before removing from oven.

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