By Jackie Lindley
Special to the Tribune-Star
TERRE HAUTE
May 03, 2008 10:28 pm
—
When I was a little girl, great-grandmother Adams was a good cook.
She made this rhubarb cake. It was so good — especially when she put some of the sauce over my cake.
I was 12 when she died, so this recipe was handed down to me in a round-about way. My grandmother Grace didn’t get the recipe but her sister, Mary, did and then I got it from her daughter.
I’m going to share it with all of you because it’s another one that’s not hard to make.
1⁄2 cup butter or margarine
11⁄4 cup sugar, divided
1 egg
1 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
2 cups chopped rhubarb
1⁄2 teaspoon cinnamon
Milk topping:
11⁄2 cup milk
1⁄3 cup sugar
1 teaspoon vanilla
n In a mixing bowl, cream butter and 1 cup sugar. Add egg, beat well. Combine buttermilk and vanilla, set aside. Combine flour, baking soda and salt. Add alternately with buttermilk and vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-inch pan. Combine the remaining sugar with cinnamon; sprinkle over batter. Bake 350 degrees for 35 minutes or until cake is done. For topping, combine all ingredients; then pour over individual square.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
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