Rhubarb Cake

INGREDIENTS

2 c

 rhubarb,

diced 1/2 c.

brown sugar 1 egg 1 c.

milk 2 c

 flour 1/2 c. butter 1 tsp.

vanilla 1 tsp

 baking soda 1 c

 brown sugar 1 tsp

 cinnamon 1 tsp. salt 1/2 c.

nuts (optional)

Preheat oven to 350 degrees. In a large bowl, mix together butter, baking soda, 1 c. brown sugar, salt, egg, milk, flour, vanilla, and rhubarb. Pour cake mixture into a greased 13x9x2-inch baking dish. In a small bowl, combine 1/2 c. brown sugar, nuts, and cinnamon. Sprinkle on top of cake mixture. Bake for 45 minutes.

Dump Cake

1 can cherry pie filling

1 box yellow cake mix

1 can crushed pineapple

1/2 c. butter

Preheat oven to 350 degrees. Spread the cherry pie filling evenly in the bottom of a greased 13x9x2- inch baking dish. Dump pineapple with juice and cake mix in next, spreading evenly in the pan. Cut butter into pats and arrange on top of cake mixture. Bake for 1 hour.

Blueberry Coffeecake

INGREDIENTS

2 c.

blueberries 1 tsp.

baking soda 1 c.

sugar 2 c.

flour 3 eggs,

slightly beaten 1 c

 sour cream 1 tsp.

baking powder 1/4 tsp.

powder, salt, and baking soda. Stir in flour and sour cream. Add blueberries.