Every spring when the rhubarb is plentiful I have to make this easy cake: 1 1/2 cups brown sugar 1/2 cup butter or margerine 1 egg 1 cup buttermilk or sour milk 2 cups flour 1 teaspoon soda 1 teaspoon vanilla 1/2 teaspoon salt 1 3/4 cups raw rhubarb diced small
Mix ingredients together in the order given, and pour batter into 9" x 12" greased pan. Topping: 1/3 cup white sugar 1 tsp cinnamon 1 cup coconut 2 tablespoons butter melted nuts optional Combine ingredients and sprinkle over batter. Bake at 325 F for 40 minutes Even without the topping, it's wonderful. I put the nuts in the batter. And it keeps well, too! To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
