RAW RHUBARB CAKE

 

 1/2 c. shortening

1 1/2 c. brown sugar

1 egg

2 c. flour

1 c. sour milk (2 tbsp. vinegar in 1 c. milk)

1 tsp. soda

1 tsp. cinnamon

Pinch of salt

1 tsp. vanilla

1 1/2 c. cut rhubarb

 Cream sugar and shortening, add egg.  

Combine soda and sour milk.   

Alternately add milk and dry ingredients to creamed mixture. 

Stir in rhubarb and vanilla.  

Mix topping and sprinkle on cake.  

Bake in 9 x 13 inch pan, greased, at 350 degrees for 40 minutes or until cake pulls away from side. --

TOPPING:--

1/2 c. white or brown sugar

1 tsp. cinnamon

1/2 c. nuts