fresh rhubarb cake

Name: Fresh Rhubarb Cake
Prep time: 20 min
Cook time: 45 min
Yield: 12
Ingredients: 1/2 cup(s) shortening; 1 1/2 cup(s) sugar; 1/2 teaspoon(s) salt; 1 medium egg; 1 teaspoon(s) baking soda; 1 cup(s) sour milk or buttermilk; 2 cup(s) plus 1 tbsp flour; 3-4 cup(s) fresh rhubarb, cut fine; ## TOPPING; 1/3 cup(s) sugar; 1/3 cup(s) chopped walnuts or pecans; 1 teaspoon(s) cinnamon

(1 RATING)

79 Pinches 1 Photo

Kathy Joppie

Nashville, MI

Updated on Jun 6, 2011

This recipe was given to me by my mother-in-law almost 30 years ago and is really more like a coffee cake.

Rate

prep time 20 Min

cook time 45 Min

method ---

yield 12-15 serving(s)

Ingredients

1/2 cup shortening
1 1/2 cups sugar
1/2 teaspoon salt
1 medium egg
1 teaspoon baking soda
1 cup sour milk or buttermilk
2 cups plus 1 tbsp flour
3-4 cups fresh rhubarb, cut fine
TOPPING
1/3 cup sugar
1/3 cup chopped walnuts or pecans
1 teaspoon cinnamon

How To Make fresh rhubarb cake

Step 1

Cream shortening, add sugar and mix well. Add salt, beat in egg. Add soda to the milk; stir to combine then add milk mixture and the flour alternately. Beginning and ending with flour.

Step 2

Stir in rhubarb. Pour into 9x13 or 2-round metal cake pans. Mix topping ingredients together & sprinkle over cake batter.
Step 3

Bake 45 minutes at 350 degrees.
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