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RAW RHUBARB CAKE

- from Cupcake recipe
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
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