Rhubarb Cake

Another good use for excess rhubarb.

1/2 cup butter/margarine

1 cup sugar (original recipe calls for

1 1/2 cups, but that seemed too sweet to me)

1 egg

Cream the above

Make 1 cup sour milk (Add 2 tsp. apple cider vinegar or white vinegar to the milk). Pour the sour milk mixture into a 2 cup measuring cup or a bowl, Then add 1 tsp. soda to the sour milk; it will foam and almost double in size.

Add the sour milk mixture to the creamed butter, alternating with 2 cups flour (First a little sour milk, beat it in, then 1/2 cup of flour, beat again, continue and end with flour)

Mix 2 cups chopped rhubarb with 1/2 cup sugar, and 2 T. flour. Add to cake mixture. Pour into a buttered and floured 9 x 13 inch pan; sprinkle the top with a mixture of 1 cup brown sugar and 1 tsp. cinnamon. Bake at 350 for 45 min.