Grandma V's Rhubarb Cake recipe

If you look at the original cards, you will notice the original recipe is missing a few things, so I searched for another recipe that could fill in the gaps. http://www.rhubarbinfo.com/cake has a recipe that is similar. I added things from the link in parenthesis to the original recipe.


1 1/2 cup brown and white sugar (can use only brown)
1/2 cup shortening
1 teaspoon baking soda
(1/2 teaspoon baking powder)
1 cup buttermilk (can use sour cream or sour milk, made by adding some vinegar to regular milk)
2 cups flour
1 egg
1/4 teaspoon salt
1 1/2 cup rhubarb cut up and add to the batter.


Topping: brown and white sugar and cinnamon. (1/4 cup sugar, 1 tsp. cinnamon, 1 tsp. nutmeg)


(Procedure: Cream sugar, butter, egg, and salt.  Stir in buttermilk, soda, vanilla, and flour.   Add rhubarb and beat well.  Pour into well-greased 9 x 13" cake pan.  Sprinkle with topping.  Bake at 375 degrees F. for 35 minutes or until toothpick comes out clean. This can be served as a coffeecake or is good as a dessert cake with whipped cream or ice cream.)

Grandma V.'s Peanut Butter Cookies

Mix together:
2 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Set aside.


Mix together:
1 cup shortening (butter)
1 cup peanut butter
Add both sugars and mix well:
1 cup white sugar
1 cup brown sugar


Add
2 eggs
Beat well.


Stir flour mixture into peanut butter mixture.
Drop dough from a teaspoon onto a baking sheet. Flatten with a fork.


Bake at 375 degrees 10 to 15 minutes, until lightly browned. Makes 4 or 5 dozen cookies.