Vermont Rhubarb Griddle Cakes
- stale bread
- 1 1/2 cups of sweetened rhubarb
- 1 egg
- 1 3/4 cups of sifted flour
- 4 teaspoons of baking powder
- 1 teaspoon of salt
- 1 tablespoon of shortening
Soak stale bread in cold water to soften. Press very dry and then rub through a fine sieve. Measure two cups and place in a bowl.
Add rhubarb, egg, flour, baking powder, salt, and shortening. Mix well and then bake on a griddle and serve with sugar, cinnamon and butter or syrup.
Mrs. Wilson's Cook Book (1920).
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