Rhubarb Cake

Rhubarb Cake

Every family has a keeper of the recipes, and in mine, that was my auntie Emma. While some people collect stamps or coins, she collected recipes—scribbling them on the backs of envelopes, typing them up on her old machine, and carefully tucking them into a well-worn binder.

Among them is a handwritten card for her famous rhubarb cake. Her handwriting, usually so neat and precise, is a little hurried here, the words scrawled in her familiar, looping script. Each line tells a story of a recipe made from memory, a labor of love that she perfected over years of baking. This cake wasn’t just a dessert; it was a promise of spring, a taste of home, and a legacy she left us, one delicious slice at a time.

Rhubarb Cake

Ingredients
  

  • 1 ½ cup brown sugar
  • 2 eggs
  • ½ cup shortening or margarine
  • ½ tsp vanilla
  • ½ tsp salt
  • 2 cups flour
  • 1 tsp soda (baking dissolved in milk)
  • 1 cup sour milk
  • 1 ½ cup chopped rhubarb

Method
 

  1. Mix ingredients in order given. Sprinkle topping over cake. Bake 35 – 40 minutes. 350 degree oven till done.

Notes

Topping
½ cup white sugar, 
1 tsp cinnamon, 
1 tbsp butter.  
Mix these top 3 ingredients. Sprinkle over cake before putting it oven.