Wednesday, May 11, 2011
With spring & summer comes an abundance of Rhubarb! Here is a tasty way to use it up and it is quick to whip up, ALWAYS a bonus!
The Recipe: Rhubarb Cake
1 1/2 Cups brown Sugar
(if your wondering why it looks odd, it's because I used a combo of brown sugar and organic sugar but it's 1 1/2c total)
1/2 cup shortening
Cream these two together
1 Cup Buttermilk
2 Cups Flour
(you can use all purpose or whole wheat)
1 teaspoon Baking Soda
1/2 teaspoon salt
1 teaspoon vanilla
2 1/2 Cups Fresh Diced Rhubarb(I use a little extra)
Blend but take care not to over mix.
Grease a 13x9 baking dish and spread batter evenly into pan.
Mix 1/2 Cup sugar
with 1 teaspoon Cinnamon.
Sprinkle evenly over top.
Bake @350 degrees for 40 min.
This recipe was given to me by a friend :)