- 1/c cup shortening (or butter)
- 1 1/2 cups sugar
- 1 beaten egg
- 1/4 tsp salt
- 1 tsp vanila
- 2 cups flour
- 1 tsp soda
- 1 cup sour milk
- 2 cups rhubarb cut-up
- Bake in a 13″ x 9″ pan at 350′ for 35 minutes.
- Top with 3/4 cup brown sugar and 1 tsp cinnamon.
Sour milk is, actually, milk that has soured. In my experience, milk that has gone bad should be thrown away, but it hasn’t always been so. My great-grandmother generation, and the generations before her, would use sour milk for baking. Before there was refridgeration, milk wouldn’t keep very long, so to make sure that it didn’t go to waste, the sour milk was used in baking.
My grandma thinks that when milk goes bad today it is actually bad, rather than sour. We’re not sure why this is, but she thinks it is because of the different processing that milk goes through. Something to look into …
To make sour milk, for recipes that call for it, add about 1/2 tsp lemon juice or white vinegar until the milk curdles. Then use in the recipe as directed.