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Libby's Rhubarb Shortcake

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“This was copied two times in Libby's cookbook so I'm guessing she liked this recipe. The directions are scarce. I'm writing what's here and guessing on the rhubarb filling because it just said to have the sweetened cooked rhubarb.”
READY IN:
1hr
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. CAKE:
  2. Cream butter and sugar.
  3. Add flour, baking powder, vanilla, and milk.
  4. Bake in cake layer pans at 350 degrees Fahrenheit until browned and done.
  5. FILLING:
  6. For filling, cook rhubarb in 1/2 cup water and add sugar until sweet enough for you (Cook until thick, stirring constantly; this is how I cook it).
  7. When cakes are cool, split and fill with rhubarb which has been previously cooked and sweetened.

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