Crunchy Rhubarb Cake

By damooses

Ingredients

• 1 3/4 C Sugar
• 1/2 C Shortening
• 1 egg
• 1 C Buttermilk
• 1 t vanilla
• 2 C Flour
• 1 t Baking soda
• 1/4 t Salt
• 2 C Diced rhubarb
• 2 t cinnamon

Preparation

Step 1

Cream together 1 1/2 cups sugar and shortening. Add egg. Beat well. Blend in buttermilk and vanilla. Mix together dry ingredients and add to the wet. Add rhubarb to batter. Pour batter into a greased/floured cake pan. (I substitute sugar for flour. Works just as well while being prettier and yummier.) Combine remaining sugar and cinnamon for topping. Sprinkle topping over cake batter.

Bake at 350 degrees F for 35 minutes or until golden brown.

Serve with whipped cream or ice cream.