Parker

Rhubarb Cake (5-28-2019)

Mom's Tips

May 28th, 2019 by Jim Field

  • 1/2 cup butter or margarine
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk or sour milk
  • 1 1/2 cup finely chopped fresh or frozen rhubarb, thawed
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup coconut

Cream together butter and sugars.  Beat in eggs.  Sift together flour, soda and salt.  Add to creamed mixture alternately with buttermilk.  Fold in rhubarb.  Pour into greased 13″ x 9″ x 2″ pan.  Mix sugar, cinnamon and coconut together, sprinkle over batter.  Bake at 350 degrees for 30 minutes.

(Shirley Rieckenberg)