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Directions: Preheat oven to 325 degrees.
Cream shortening and brown sugar together. Add vanilla, egg, and sour milk; blend. Stir in flour and baking soda. Add rhubarb and stir. Pour into greased 9" x 13" baking pan. Combine white sugar and cinnamon; sprinkle on batter. Bake for 1 hour.
**To sour milk, put 1 tablespoon of lemon juice or white vinegar in the bottom of a measuring cup. Add milk to make 1 cup. Let mixture sit at room temperature for 10-15 minutes to clabber. Buttermilk may be substututed for the sour milk.
| Ingredients:
8 Tablespoon(s) shortening or margarine
1 1/2 Cup(s) firmly packed brown sugar
1 Teaspoon(s) vanilla extract
1 egg,lightly beaten
1 Cup(s) sour ** milk
1 Teaspoon(s) baking soda
32 Tablespoon(s) flour
1 1/2 cut into 1/2 inch pieces rhubarb
24 Teaspoon(s) white sugar
1 Teaspoon(s) cinnamon |
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