1 1/2 cup sugar
1 1/2 cup shortening
1 cup buttermilk (or make sour milk by adding white vinegar to milk)
1 1/2 cup raw rhubarb
1 tsp vanilla
1 tsp soda
2 cup four
1/4 cup sugar
1 tsp cinnamon
Preheat oven to 375 degrees F.
Grease and flour a X 13 inch cake pan.
Cream sugar, shortening, egg, vanilla, and salt until well combined and creamy.
Stir in rest of ingredients until flour is absorbed into batter.
Pour batter into prepared pan.
Combine 1/4 cup sugar and tsp cinnamon. Sprinkle over cake batter.
Bake for 30 to 35 minutes or until done.
Pairs Well With
A nice recipe for Spring when the rhubarb is plentiful. This is a good lunchbox or picnic cake - no frosting needed. It also goes good with a scoop of ice cream for dessert.