Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

White Rhubarb Cake

List of Ingredients




Helen Kauffman's recipe has a story:
I used a recipe that was in mom's cookbook and added my own rhubarb and left out some other stuff and did a lot of other stuff. then I tested it out on the girls at work."

1 1/2 cup sugar
1/2 cup butter
2 cups cake flour
2 tsp baking powder
4 egg whites
1/2 cup milk
2 cups cooked rhubarb sauce

Mix sugar and butter. Then add flour, baking powder and milk. Mix until blended smooth. Beat egg whites until firm, light and fluffy. Stir in rhubarb into batter. Then add egg whites last. Pour into 9X13 pan. Bake 350F for 45 minutes Cool cake. Ice.

Icing:
1 cup milk
1/4 cup flour
3/4 cup margarine
1 1/4 cup sugar
1 tsp vanilla

Combine milk and flour and cook like cream sauce. Let cool. Cream margarine and cream sauce and vanilla until dissolved and then add milk and flour mix and beat until it stands on a peak. Spread on cake and then put in a refrigerator for a while. Then icing will firm.



Recipe



Phil's note:
Must have worked. She won.