Old-Fashioned Rhubarb Cake

Ingredients

• ½ cup butter or margarine
• 1¼ cup sugar, divided
• 1 egg
• 1 cup buttermilk
• 1 tsp vanilla extract
• 2 cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cup chopped rhubarb
• ½ tsp ground cinnamon
• 1½ cup milk topping milk
• ⅓ cup milk topping sugar
• 1 tsp milk topping vanilla extract

Method

1. In a mixing bowl, cream the butter and 1 cup sugar. Add the egg; beat well. Combine the buttermilk and vanilla; set aside. Combine the flour, baking soda and salt; add alternately with the buttermilk/vanilla to the creamed mixture. Stir in the rhubarb.
2. Spread in a greased 13-in. x 9-in. x 2-in. baking pan. Combine the remaining sugar with the cinnamon; sprinkle over the batter. Bake at 350 degrees for 35 minutes or until the cake tests done.
3. For topping, combine all ingredients; pour over individual squares.

Notes

Yield: 12 servings. A "Golden Oldie" from Marilyn Homola, Hazel, South Dakota. Especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping (great with frozen rhubarb and modern-day whipped topping too).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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