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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cinnamon-sugar Rhubarb Cake Recipe

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This recipe for Cinnamon-sugar Rhubarb Cake is from The Hescock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup shortening
1 cup packed brown sugar
1 cup sugar, divided
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups diced fresh or frozen rhubarb
1 tsp ground cinnamon
Directions:
Directions:
In large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating will after each addition. Stir in the rhubarb.
Pour into a greased 13-in. x 9pin. x 2-in. baking dish. Combine cinnamon and remaining sugar, sprinkle over batter. Bake at 350º for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm, with whip cream.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

 

 

 

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