Ingredients
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1 c. shortening
1 c. sugar
3 egg yolks
2 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
2/3 c. milk
3 stiffly beaten egg whites
1 1/2 c. brown sugar
4 c. rhubarb, sliced
Preparation
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Cream shortening and sugar; add egg yolks and mix well.
Sift dry ingredients.
Add vanilla to milk, then add alternately with dry ingredients to creamed mixture.
Fold in egg whites.
Grease bottom of a 13 x 9 x 2-inch baking pan and sprinkle with brown sugar evenly over it, then spread with rhubarb and cover with cake batter.
Bake in oven at 350\u00b0 for 45 minutes.
Let stand 10 minutes before inverting on large platter.
Serve with scoop of whipped cream.
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