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1/2 c Applesauce
1/2 c Sugar; white
1/2 c Brown sugar
1 Egg white
2 c Flour
1/2 ts Salt
1 ts Baking soda
1 ts Vanilla
1 c Milk; sour or buttermilk
1 1/2 c Rhubarb; raw, chopped
TOPPING
1/2 c Sugar; white
1 ts Cinnamon
Cream together applesauce, sugars, and egg. Add flour, salt, vanilla, soda,
milk, rhubarb. Pour into 9×13″ pan. Top with mixture of sugar and cinnamon.
bake at 325 for 50 minutes.
NOTES: Original recipe called for 1/2 cup shortening (I substituted
applesauce), and a whole egg instead of just egg white. Original also
called for 1/2 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.
Yields
8 Servings
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