Monday, 23 January 2006 15:21
Written by Barb Blyth
Ingredients:
- 1 ½ cups rhubarb, cut fine
- cup sugar, mix with rhubarb
- ½ cup vegetable oil
- 1 ½ cups sugar
- 2 cups flour
- 1 medium egg
- 1 cup sour milk
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
-
- Topping: --------------
- 6 tablespoons butter
- 1 cup coconut
- 2/3 cup brown sugar
- ¼ cup milk
- 1 cup chopped nuts
Directions:
Mix rhubarb with ½ cup sugar and set aside. Mix other ingredients. When mixed together, add rhubarb and sugar mixture. Stir until well blended. Bake in 9x19 pan at 350 for 1 hour or until done. Cook topping ingredients for 3 min in saucepan. Pour over cake while still warm.
10 servings
Author or contributor: Robyn Dettmar
Categories: Desserts ,
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