I originally posted this recipe in March of last year. Now that I can harvest my own rhubarb (!), I decided to make this cake for dessert last night.
It's now 12:30 the next day and there is one piece left.
Cinnamon-Sugar Rhubarb Cake adapted from Taste of Home
1/2 cup shortening (I used half butter, half shortening)
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups diced fresh rhubarb
1. Cream shortening, brown sugar, and sugar. Add egg and vanilla and beat for 2 minutes.
2. Add buttermilk alternately with dry ingredients.
3. Stir in rhubarb
4. Top with 1/2 cup sugar and 1 tsp cinnamon.
5. Bake in a greased 9x13 pan at 350 degrees for 40-45 minutes.
This cake makes the perfect dessert or breakfast. It's moist, and sweet - combined with the tart punch from the rhubarb. The topping is just crunchy enough, with the zip of the cinnamon adding that little something special! You can also make muffins and have a breakfast to go. Enjoy!