Recipe - Rhubarb Cake - Revised T

One half cup Applesauce
One half cup Sugar; white
One half cup Brown sugar
1 Egg white
2 cup Flour
One half teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Vanilla
1 cup Milk; sour or buttermilk
1 One half cup Rhubarb; raw, chopped

TOPPING
One half cup Sugar; white
1 teaspoon Cinnamon

Cream together applesauce, sugars, and egg. Add flour, salt, vanilla, soda,
milk, rhubarb. Pour into 9x13" pan. Top with mixture of sugar and cinnamon.
bake at 325 for 50 minutes.

NOTES: Original recipe called for One half cup shortening (I substituted
applesauce), and a whole egg instead of just egg white. Original also
called for One half cup of chopped nuts to be mixed with sugar and cinnamon for
topping.

On occasion I have also substituted blueberries or apples for the rhubarb
but rhubarb is best.

I make sour milk with a couple of tablespoons of white vinegar plus milk to
equal one cup. Let stand while mixing rest of ingredients.

This is a very moist cake and has long been a family favorite.

Recipe by: An old Alaskan recipe

Posted to fatfree digest by GwynneC GwynneC@aol.com on Apr 8, 1998