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Posted by bungadora on September 4, 2006, 4:54 pm
Thanks Sheena! I'll have a nice little pork out in your honor soon.
Meanwhile I'm still trying to straighten out my filing. (sigh)
Dora
lucretia borgia wrote:
show/hide quoted text
> 1 1/2 cups rhubarb, cut into 1/2 inch chunks
> 1 cup brown sugar
> 1/2 cup white sugar
> 1 egg
> 1/2 cup margarine
> 1 cup sour milk, or buttermilk
> 1/2 tsp salt
> 1 tsp soda
> 1 tsp vanilla
> 2 cups flour
> Cream sugar and margarine. Add egg and salt. Stir in milk, soda,
> vanilla and flour. Add rhubarb.
> Pour in 9 x 13 pan
> Sprinkle with 1/4 cup sugar and 1 tsp. cinnamon
> Bake 375 deg for 35 minutes.
> Re. buttermilk. I find recipes always call for so little and then it
> gets wasted so now I freeze the balance in small containers. It works
> very well. This recipe is not the same without the sour/buttermilk.
> I also use buttermilk to soak chicken overnight if I am going to fry
> it. That make a difference too, it must be a chemical reaction or
> something.
>
> Now all you need it next years rhubarb harvest lol
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> 1 cup brown sugar
> 1/2 cup white sugar
> 1 egg
> 1/2 cup margarine
> 1 cup sour milk, or buttermilk
> 1/2 tsp salt
> 1 tsp soda
> 1 tsp vanilla
> 2 cups flour
> Cream sugar and margarine. Add egg and salt. Stir in milk, soda,
> vanilla and flour. Add rhubarb.
> Pour in 9 x 13 pan
> Sprinkle with 1/4 cup sugar and 1 tsp. cinnamon
> Bake 375 deg for 35 minutes.
> Re. buttermilk. I find recipes always call for so little and then it
> gets wasted so now I freeze the balance in small containers. It works
> very well. This recipe is not the same without the sour/buttermilk.
> I also use buttermilk to soak chicken overnight if I am going to fry
> it. That make a difference too, it must be a chemical reaction or
> something.
>
> Now all you need it next years rhubarb harvest lol