At our March potluck, Fran Metelak brought this delicious Rhubarb Cake to share. She was willing to share her recipe with us. She actually brought some vanilla ice cream to top this cake. 

Thank you Fran

RHUBARB CAKE

1-1/2 c. brown sugar

½ c. butter or margarine

1 egg

1 c. sour milk (milk w/ ½ tsp vinegar added)

1 tsp vanilla

1 tsp baking soda

2 c. flour

¼ tsp salt

1-1/2 c. rhubarb, finely chopped

TOPPING

½ c. sugar

1 tsp cinnamon

Cream butter, brown sugar and egg together. Add sour mild, vanilla and dry ingredients. Add rhubarb. Put in greased and floured 13x9in pan. Combine topping ingredients and sprinkle on the top of cake. Bake at 350 for 35 to 40 minutes.

Note: This is a very light cake. Delicious with whipped cream and /or sliced strawberries. If you don’t care to make this now, cut up rhubarb and freeze it to make at a later date.

ENJOY!!

Fran Metelak