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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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When the rhubarb comes up, I'm the first one in our household to get at it. I treat my family to this cake every spring. Ingredients:
1/2 cup shortening |
1-1/2 cups packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 tablespoon orange-flavored breakfast drink mix, optional |
1 cup buttermilk |
2 cups finely chopped fresh or frozen rhubarb |
topping: |
1/2 cup sugar |
1 teaspoon ground cinnamon |
1/2 cup flaked coconut |
1/2 cup chopped nuts |
Directions:
1. In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb.
2. Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes. Yield: 12-16 servings.
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