Cinnamon-Sugar Rhubarb Cake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A real crowd-pleaser, this tender snack-like cake is chock-full of rhubarb and sprinkled with a sweet cinnamon-sugar topping. Everyone will be asking for the recipeâ¦or seconds! âMaryls Haber, White, South Dakota Ingredients:
1/2 cup shortening |
1 cup packed brown sugar |
1 cup sugar, divided |
1 egg |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
2 cups diced fresh or frozen rhubarb |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.
2. Pour into a greased 13-in. x 9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-16 servings.
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