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.