Rhubarb Cake
Difficulty: easy
Prep Time: Fifteen Minutes
Total Time: More der an hour
1 ½ cups finely chopped fresh rhubarb
¼ cup shortening
¾ cup sugar
1 egg
1 ½ cup sifted flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup chopped nuts
½ cup milk
¼ cup shortening
¾ cup sugar
1 egg
1 ½ cup sifted flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup chopped nuts
½ cup milk
Cover rhubarb with boiling water; let stand 5 minutes then drain. Cream shortening and sugar, add egg and beat well. Sift dry ingredients and add to creamed mixture alternately with the milk. Fold in drained rhubarb and chopped nuts. Pour batter into a greased 8 inch square pan. Bake 40 min. at 350°F.
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