Rhubarb Cake
Submitted by Becky Albers
Ingredients
- 1/4 cup sugar + 1/3 cup sugar divided
- 1 1/2 cups packed brown sugar
- 1/2 cup shortening
- 1 egg
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 1/2 cups rhubarb chopped
- 1 tsp. cinnamon
- Whipped cream optional
Instructions
- Preheat oven to 350 degrees. Grease and flour 9x13 pan. In a large bowl, cream together 1/4 cup sugar, brown sugar, shortening, and egg. Stir in vanilla. Combine flour, baking soda, and salt. Alternate flour mixture and buttermilk to sugar mixture. Pour 2/3 batter into pan. Sprinkle rhubarb on top. Pour remaining batter on top. Combine 1/3 cup sugar and cinnamon; sprinkle over batter. Bake 45 minutes. Serve warm with whipped cream, if desired. (Tip: Buttermilk substitute: Use 1 Tbsp. vinegar or lemon juice plus enough milk to make 1 cup.)