This is seriously the best thing you could ever make with rhubarb. This recipe comes from my mom’s grandmother, and it is tradition for us to make it at least once every spring when rhubarb is in season. Do NOT pass this recipe up! It’s like an extremely moist coffee cake, but ten times better. Sometimes I make my own whipped cream to serve on top of the cake, but it is also extremely good on its own.
- 1 1/2 cups brown sugar
- 1/2 cup shortening
- 1 egg
- 1 cup buttermilk
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 cups raw rhubarb, cut into small pieces
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 350° F. Grease and flour a 8 1/2 x 11 inch baking pan.
- In a large bowl, beat together the brown sugar, shortening, and egg. Then stir in the vanilla.
- In a smaller bowl, mix the flour baking soda and salt.
- Alternately add the dry mixture and the buttermilk into the wet mixture; beating until smooth. You will alternate between adding the dry mixture and adding the buttermilk about three times.
- Stir in the chopped rhubarb. Pour the batter into the prepared baking pan and spread it evenly throughout the pan.
- Before baking, mix together sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the top of the cake.
- Bake at 350° F for about 30-35 minutes, or until the cake is a light brown and it passes the toothpick test. Let it cool on a wire cooling rack for about 20 minutes before serving. Once the cake has cooled completely you can cover it with saran wrap and it will keep for about a week.