Rhubarb Cake
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.
{(rater>id=100|name=Rhubarb Cake|type=rate|headline=off)}
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 9×13 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.
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