Tis the season for the rhubarb recipes to come out!   This cake is so yummy and moist!  Cakes, desserts, sauces and more.  We eat lots of fresh rhubarb and I freeze it in bags for use in the winter.

We carry 1 gal. rhubarb plants here so you can start your rhubarb patch and enjoy rhubarb for many years to come!

 

 

• 1/2 c. shortening
• 1 c. packed brown sugar
• 1 cup white sugar, divided
• 1 egg
• 1 t. vanilla extract
• 2 c. all-purpose flour
• 1 t. baking soda
• ½ t. salt
• 1 c. buttermilk
• 2 cups diced fresh rhubarb
• 1 t. ground cinnamon

In a large mixing bowl, cream the shortening, brown sugar and ½ c. 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 the rhubarb.

Pour into a greased 9x13x2 pan.  Combine 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.

You can use frozen rhubarb, measure rhubarb while still frozen, then thaw completely.  Drain in a colander, but do not press liquid out.