Recipe: Rhubarb Cake

Susie’s Rhubarb Cake

START TO FINISH: 65 minutes (approximately 15 minutes active)

SERVINGS: 6-8

INGREDIENTS FOR THE CAKE:

½ cup shortening

1 cup brown sugar

½ cup white sugar

1 egg

2 cups sifted flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 teaspoon vanilla

1½ cups chopped rhubarb

FOR THE TOPPING:

½ cup white sugar

1 teaspoon cinnamon

½ cup chopped nuts

DIRECTIONS:

1. Heat oven to 325 F.
2. Mix together shortening, brown sugar, white sugar and egg.
3. Add flour, baking soda, salt, buttermilk, vanilla and rhubarb.
4. Top with sugar, cinnamon and nuts.
5. Bake in a 9×13-inch pan for 50 minutes. Good served with Cool Whip or vanilla ice cream.

This recipe was from late CIRI shareholder Edna Steik’s personal collection. It originally appeared in the 2003 edition of the Ninilchik Community Cookbook.

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