Rhubarb Cake

By elainejoh

Ingredients

• CREAMED MIXTURE:
• 1 1/2 cups White Sugar
• 1/2 cup Shortening at room temperature
• 1 beaten Egg at room temperature
• 1 cup Sour Milk or Sour Blend
• DRY INGREDIENTS:
• 2 cups All Purpose Flour
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 2 to 3 cups Rhubarb, chopped in 1/4 to 1/2 inch lengths
• CRUMB TOPPING:
• 1/2 cup White Sugar
• 1 tsp Cinnamon
• 1/4 cup Butter at room temperature

Preparation

Step 1

Cream Together the White Sugar and Shortening.

Add to Creamed Mixture the Beaten Egg and Sour Milk.
* Information about how to make Sour Milk or Sour Blend: In a bowl stir together: 1 cup Milk or Blend and 2 Tbsp White Vinegar.

Mix together in a separate bowl the Dry Ingredients.

Stir together the Dry Ingredients to Creamed Mixture.

Fold Chopped Rhubarb in the Mixture.

Pour this mixture in a Buttered 9 x 10-inch pan.

For Crumb Topping mix together the White Sugar, Cinnamon and Butter.
Sprinkle the Crumb Topping, all over the top of mixture, in baking dish.

Bake at 325°F for 45 minutes.