Raw Rhubarb Cake (see notes on serving at bottom) 1 1/2 cups brown sugar 1/2 cup butter 1 egg 1/2 tsp. salt 1 cup buttermilk, sour milk or sour cream (I used sour milk) 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. vanilla 2 1/4 cups flour 1 1/2 cups chopped rhubarb Topping: 1/4 cup sugar 1 tsp. cinnamon 1 tsp. nutmeg Cream sugar, butter, egg and salt. Stir in sour milk, baking soda, baking powder, vanilla and flour. Add rhubarb and beat well. Pour into well greased 9 x 13 cake pan. Sprinke with topping. Bake at 375 degrees for 35 minutes or until tester comes out clean. NOTES:s This can be served as a coffeecake or as a dessert cake with whipped cream, ice cream, etc.
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