Rhubarb Cake

I never was a big fan of rhubarb but my grandparents loved it. In cake and pie. I think the cake is much more tastier than the pie. Great recipe to have for when rhubarb is in season. It is something different as well. Not to many people fix it at gatherings and get-together events. I really dislike taking something to a social event, to only see that 6 other people brought the same thing.

Rhubarb Cake from Scratch Recipe:

Ingredients:

• 2 cups rhubarb, washed, dried and diced
• 1 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup vegetable shortening
• 1 cup buttermilk
• 1 teaspoon baking soda
• Cinnamon and sugar for sprinkling over the top of the rhubarb cake

Directions:

1. Go ahead and prepare the ingredients and preheat the over at 350 F.
2. Combine 1/2 cup of sugar with the diced rhubarb in a medium sized mixing bow.Set aside for later use.
3. Now in large mixing bowl add the other 1 1/2 cups of sugar along with the vanilla extract, vegetable shortening and buttermilk. Cream together.
4. Sift the flour, baking soda and ground cinnamon together, then add to the wet ingredients. Combine well.
5. Once the rhubarb mixture has sat for 15 minutes, fold it in the cake batter.
6. Evenly spread the rhubarb cake batter into a greased and floured pan.
7. Bake for about 25 minutes or until done. Then sprinkle with the sugar/cinnamon mixture.