rhubarb cakeIt’s rhubarb time and one of our great customers, Jo Ann, shared this delicious cake recipe with me a week or so ago.  I fixed it for Kenny tonight and he was impressed!  It’s really a quick and easy cake to make, I think you will enjoy as well.


1 ½ c      Brown sugar (packed)

½ c        Shortening (I use butter) – softened

1            Egg

2 c         Flour

1 tsp      Baking soda

¼ tsp     Salt

1 tsp      Cinnamon

1 c         Sour milk or buttermilk

1 ½ c     Rhubarb (chopped) it takes 4-6 stalks depending on size


Cream sugar, shortening and egg together. Mix dry ingredients together in a separate bowl. Add dry ingredients alternately with liquid. Mix well. Fold in rhubarb. Pour into a greased and floured 9×13 inch pan. Top with a mixture of ½ c sugar, 1 tsp cinnamon and 3/4 c chopped nuts. Bake in preheated oven at 350 degrees for 45 minutes.


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