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| Rhubarb Cake |
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| Category: Cakes |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1/2 | cups | margarine |
| 1 1/2 | cups | brown sugar |
| 1 | cup | buttermilk |
| 2 | cups | all-purpose flour |
| 1 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1 | tsp | vanilla |
| 1 1/2 | cups | fresh rhubarb, cut 1 inch pieces |
| 1/2 | cups | chopped nuts |
| 1 | | egg |
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| Instructions: |
| 1. | cream margarine and sugar |
| 2. | add egg and blend well |
| 3. | add buttermilk, then flour sifted with baking powder and baking soda |
| 4. | stir to blend |
| 5. | stir in vanilla, then rhubarb pieces and nuts |
| 6. | bake at 350 deg for 35 minutes in a greased and floured 13x9 pan |
| 7. | cool on wire rack and ice with confectioners' sugar icing or serve with ice cream |
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| Recipe submitted 1/26/2005 |
