Another Recipe - 09 Jun 2012

Ingredients:

1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup sour milk ( 1 tablespoon vinegar or lemon juice, add milk to 1 cup)
1 teaspoon baking soda (desolved in milk)
2 cups flour
1/2 teaspoon cinnimon
1/2 teaspoon salt
3 cups finely chopped rhubarb

Topping (if desired):
1/4 cup sugar
1 tablespoon cinnimon

Sift flour, cinnimon, and salt together, set aside
Cream shortening & sugar
Add egg, then milk
Add dry ingredients, mix until well moistened
Fold in rhubarb
Pour batter into a 9 x 13 pan, spread out evenly
Combine topping ingredients, blend well
Sprinkle topping over batter
Bake at 350 F for about 1 hour

*** I reduce the sugar to 1 cup and increase the cinnimon to 1 teaspoon for the batter. I like to taste the rhubarb a little more. This cake is very moist and soooooo good. It rarely lasts the day around here. Enjoy!!

Starfire this has GOT to be the best cake!!! I'm not that big of a rhubarb fan but Barry loves it. I made the recipe exactly like you said and it turned out AWESOME!!! Thank you so much!!!

I bet its been 20+ years since I've made a scratch cake ... Although I had about every measuring cup, spoon and bowl that I own dirty, it was definitely worth it!!!

Now if you could come up with an idea on how to make the cake last longer. LOL

Thanks again Starfire!!!

I'm so glad you enjoyed both enjoyed it.

The cake never lasts long here either. I'm thinking I may have to start using industrial sized bake pans or something. Might actually get more than 2 days out of the cake then, lol.

My husband says if you want to make the cake last longer, do one of two things:

Cut the pieces smaller or, if all else fails, sew their mouths shut, lol