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Rhubarb Cake

Country.Chef's picture
Ingredients
  Shortening 1⁄2 Cup (8 tbs)
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Egg 1
  All purpose flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Rhubarb 1 1⁄2 Cup (24 tbs), chopped
  White sugar 1⁄3 Cup (5.33 tbs)
  Cinnamon 1 Teaspoon
Directions

In a large bowl, cream together shortening and brown sugar.
Add egg and beat well.
Combine flour and baking soda.
In a separate bowl, combine buttermilk and vanilla.
Stir flour mixture into sugar and egg alternately with buttermilk mixture.
Fold in rhubarb.
In a small bowl, stir together sugar and cinnamon for topping.
Pour batter into a greased 9 by 13-inch pan and sprinkle top with sugar-cinnamon mixture.
Bake in a 350°F oven for 40 to 50 minutes, or until a toothpick inserted in centre of cake comes out clean.

Recipe Summary

Method: 
Baked
Dish: 
Cake
Ingredient: 
Rhubarb
Cook Time: 
50 Minutes

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