Rhubarb Cake Friday, April 12, 2017


1/2 cup shortening
1 cup brown sugar, packed
1 cup sugar, divided
1 egg
1 tsp vanilla extract
2 cups plain flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups diced fresh rhubarb
1 tsp cinnamon


Cream shortening, brown sugar and 1/2 cup sugar until fully incorporated. Beat in egg and vanilla. Combine flour, soda and salt and add to the creamed mixture alternately with buttermilk. Beat well after each addition. Stir in rhubarb. Pour into a greased and floured 9x13" pan. Combine cinnamon with remaining 1/2 cup sugar and sprinkle evenly over batter. Bake at 350 deg for about 40 to 45 minutes or until it tests done. This is very good served warm.
You can do this with frozen rhubarb if you must. If you do, measure the rhubarb while it is still frozen. By the way, it will not be as good.