Rhubarb Cake Recipe
Looking for a new way to use rhubarb? This rhubarb cake recipe is a perfect way to use rhubarb and at the same time satisfy your sweet tooth.
An easy cake recipe, it takes only minutes to put together. No frosting is needed. The topping of cinnamon and sugar adds just the right amount of sweetness to complement the tartness of the rhubarb.
Don’t have any buttermilk on hand? No problem with this easy substitution. Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it stand for 5 to 10 minutes before using. Also 1 cup of plain yogurt can be substituted for 1 cup of buttermilk.
If you are looking for a simple cake recipe, this rhubarb cake is made with simple ingredients but is anything but simple in taste. Good for pot luck suppers or family gatherings, this cake yields fifteen servings.
Rhubarb Cake Recipe
For the top:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1-1/2 cups granulated sugar
- 1 egg
- 1 cup buttermilk
- 3 cups finely chopped fresh rhubarb
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
1. Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch baking pan.
2. Combine flour, baking soda and salt. Mix well. Set aside.
3. In a large bowl, with mixer set at medium speed, cream the shortening. Gradually add 1-1/2 cups sugar, beating well. Add egg, beat until well mixed. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in rhubarb. Pour batter into prepared baking pan.
4. In a small bowl, mix 1/4 cup sugar with cinnamon until well blended. Sprinkle the mixture evenly over batter.
5. Bake for 45 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool in the pan on a wire rack. Cut into squares to serve.
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