9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
<< Back

Rhubarb Cake

  • 1 1/2 cups Brown sugar
  • 1/2 cup Crisco
  • 1 Egg
  • 1 tsp. Soda
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla extract
  • 2 cups Flour
  • 1 1/2 cups Rhubarb, chopped


  • 1/2 cup sugar
  • 1/2 tsp. Cinnamon
  • 1/4 cup Nuts, chopped

Cream together brown sugar, Crisco & egg.  Stir in soda, salt, vanilla, and flour.  Mix in rhubarb.  Pour into a greased 9x13 baking pan.  Sprinkle topping on top and Bake at 350° for 30 minutes.

New recipe: Fennel SaladJuly 18th, 2019

1 fennel bulb, trimmed, quartered (core trimmed but left intact) and very thinly sliced (preferably on a mandoline) 7 ounces sugar snap peas, thinly sliced lengthwise 2 tbsp fresh tarragon 1 tbsp plus

New recipe: Grilled FennelJuly 18th, 2019

Grilled FennelThe Barbecue BibleServes 4Grilling brings out the natural sweetness of fennel and this vinegar marinade pushes that lovely flavor forward even more.Ingredients4 small or 2 large fennel b

New recipe: Couscous with Roasted Fennel and Toasted AlmondsJuly 18th, 2019

Serves 4 juice from one orange, about 1/2 cup 1/3 cup black raisins 1 fennel bulb, trimmed and cored and cut into about 16 slim wedges 3 tablespoons good quality olive oil, divided 1/4

Organic Certifications

USDA Organic Logo      

Like Us on Facebook
Search recipes

Recipe Product Tags