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Cinnamon-Sugar Rhubarb cake

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Ingredients

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 cup sugar, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced fresh or frozen rhubarb
  • 1 teaspoon ground cinnamon

Details

Servings 12

Preparation

Step 1

In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.

Pour into a greased 13-in. x 9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Yield: 12-16 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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