Rhubarb Cake

Joy Cowling Andrews

"This is the cake that I had as a little girl. We often ate it for breakfast as a coffee cake."
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 24 servings



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Directions

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  1. Mix dry ingredients.
  2. Stir in egg, oil and buttermilk
  3. Mix well.
  4. Fold in rhubarb
  5. For topping, mix sugar and cinnamon
  6. Pour cake batter in greased 9 x 13 pan
  7. Sprinkle topping on cake batter
  8. Bake at 375 for 45 minutes

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