I have a nice row of rhubarb (originally from my Grandmother's garden), so I'm always looking for great ways to use rhubarb!
1/2 cup Shortening
1 cup Packed brown sugar
1 cup Sugar, divided
1 tsp Vanilla extract
2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 cup Buttermilk
2 cups Diced fresh or frozen rhubarb
1 tsp Ground cinnamon
Oven Temp ~ 350°
Baking Time ~ 40 to
Cake Pan Type ~ 9 x 13-inch pan
In a large mixing 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 the buttermilk, beating well after each addition.
Stir in the rhubarb.
Pour rhubarb cake batter into a prepared baking dish. Combine cinnamon and remaining sugar, sprinkle over cake batter. Bake Cinnamon Sugar Rhubarb Cake until a toothpick inserted near the center comes out clean.
Serve Warm, yields 12 to 16 servings.
RECIPE NOTE: IF USING FROZEN RHUBARB, MEASURE RHUBARB WHILE STILL FROZEN, THEN THAW COMPLETELY. DRAIN IN A COLANDER, BUT DO NOT PRESS LIQUID OUT.
Cinnamon Sugar Rhubarb Cake makes a nice dish to take to a brunch or pot luck dinner.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!