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Outdoor Dutch Oven Cookbook
by Sheila Mills
Yield: 10 to 12 servings


• unsalted butter for greasing pan, plus 2 tablespoons
• 1/2 cup margarine
• 1½ cups brown sugar, or 1 cup honey
• 2 eggs
• 1 teaspoon baking soda
• 1 cup sour cream
• 2 cups sifted flour, unbleached all-purpose or whole wheat
• 1½ cups diced rhubarb
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon


Grease a 9" X 13" pan or 12" Dutch oven and set aside.

Cream margarine and brown sugar or honey. Add eggs and blend well.

In a separate bowl, combine baking soda and sour cream. Add to creamed mixture alternately with flour and blend well. Add rhubarb, vanilla, and nuts. Pour batter into pan.

In a small bowl, blend granulated sugar, cinnamon, and butter. Sprinkle on top of batter.

Bake in Dutch oven for 30 to 40 minutes, or in 350°F conventional oven for 30 to 40 minutes.


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