Ingredients
Units
Scale
- 2 cups fresh rhubarb, cut into half-inch pieces
- 1/2 cup granulated white sugar for the rhubarb
- 1 cup granulated white sugar for the cake
- 1/2 cup shortening
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- In a medium sized bowl, mix 2 cups of cut rhubarb with ½ cup granulated sugar and set aside
- Beat together 1 cup granulated sugar and ½ cup shortening until fluffy, then beat in 1 egg and 1 teaspoon vanilla extract (feel free to use a stand mixer or electric mixer)
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt
- Alternate adding the flour mixture and the buttermilk to the wet ingredients (the shortening mixture)
- Add the sugar-coated rhubarb pies and mix well
- Pour batter into a shallow 8×12 or 9×13 baking pan and bake at 350° for 30 to 35 minutes.
- When cooled, sprinkle with powdered sugar
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American