{{ :recipes:rhubarb_cake.jpg?direct&200|}}
====== Rhubarb Cake ======
/* Description */

This recipe comes from Mom's closest friend in my birth city, Wauwatosa. Mom didn't have this recipe: I got it when she and I went to Milwaukee for the wedding of a neighbor friend, Danny Ryweck.  We stayed at the Peterson's house and I had some and asked for the recipe then.

<WRAP right>{(rater>id=100|name=Rhubarb Cake|type=rate|headline=off)}</WRAP>
|**Preheat:** 350°|**Yield:** 10-12 servings||
|**Prep:** 0:30|**Wait:** 0:00|**Cook:** 0:45|


====== Ingredients ======
  * 1 1/2 cup Brown Sugar
  * 1/4 cup Sugar
  * 1/2 cup Shortening
    * Cream
  * 1 Egg
  * 1 tsp Vanilla
    * Add, mix together until fluffy

  * 2 cups Flour
  * 1 tsp Baking Soda
    * Mix together

  * 1 cup Buttermilk
    * Add alternately w/Flour
    * Mix well
    * Pour 1/2 of mix into greased 9x13 pan

  * 3 cups Chopped (1/2") Rhubarb
    * Add to pan
    * Pour remaining batter on top

  * 1/3 cup Sugar
  * 1 tsp Cinnamon
    * Mix together, sprinkle on top of batter
    * Bake @350 for 45 minutes

====== Notes ======
  * May be frozen for up to 6 months.


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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