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“An ultra-moist simple-to-make tasty Rhubarb Cake that's not at all sour.”
READY IN:
1hr 5mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream sugar and margarine and then add egg.
  2. Combine dry ingredients and add to wet.
  3. Slowly add milk and then vanilla.
  4. Stir in flour-dusted Rhubarb.
  5. Pour batter into a 13" x 9" pan.
  6. Combine 1/4 cup melted butter, 1/2 cup sugar and cinnamon for topping.
  7. Spread/sprinkle topping chunks on top of batter.
  8. Bake at 350 degrees for 45-60 mins.
  9. Do not over-cook. It's difficult to test done-ness with all the moisture-bombs of the rhubarb.

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