1 1/2 c Sugar; white, brown or mix
1 c Butter
1 Egg
1 ts Vanilla extract
2 c Unbleached flour
1 ts Baking soda
1/2 ts Salt
1 c Milk; or
1 c Buttermilk
— plus a little more
2 c Rhubarb; finely chopped
Topping:
1/2 c Sugar
1 ts Cinnamon
1/2 c Coconut; flaked or shredded
Chopped nuts; optional
Preheat oven to 325x. Grease a 9″ x 12″ baking pan.
Cream sugar, butter, egg and vanilla. Mix in flour, baking soda, salt and
milk. Fold in rhubarb. Turn into prepared pan. Bake for 1 hour.
Combine topping ingredients and sprinkle on top of the cake.
Note: My original directions do not indicate when the topping gets sprinkl
on – before or after baking. My guess is before.
Yields
1 Servings