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Rhubarb Sour Cream Cake
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1 1/4 c. margarine
1 1/2 c. brown sugar
Egg substitute equal to 2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/3 c. flour
1 tsp. salt
4 c. rhubarb, cut
1 c. sour cream
Topping:
1/2 c. sugar
1 tsp. cinnamon
1 c. chopped walnuts
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Cream margarine and brown sugar. Beat in eggs and vanilla. Sift dry ingredients; add to egg mixture. Mix in rhubarb and sour cream; blend well. Put into greased 9x13: pan. Combine topping ingredients in small bowl. Sprinkle on top of cake. Bake at 350 degrees for 40 minutes. |
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