FRESH RHUBARB CAKE – ESPECIALLY FOR GREALDINE

HAPPY FATHER’S DAY!

I want to wish all Fathers a wonderful day this Sunday. I hope that every husband and Dad is spoiled to no end on their special day. I will, as always, say a prayer for my Dad and Dad-in-law and my Grandpa. I wish they could be here with us. I will spoil my dear husband Gary of 47 years all day. (as usual, ha ha)

Geraldine asked me if I would be able to find a recipe which I had in a column in the Freeholder probably sometime in the 1990’s. It was a rhubarb cake which had buttermilk and brown sugar as two of it’s ingredients. She had made the cake often, but somehow misplaced the recipe. I did find it Geraldine. It was in the June 17, 1998 column. Coincidentally it was another Father’s Day column. Enjoy!

FRESH RHUBARB CAKE – ESPECIALLY FOR GREALDINE

INGREDIENTS:

NOTE:  It looks wrong, but I have the ingredients listed as you will use them.

1/2 cup Crisco shortening

1- 1/2 cups light brown sugar

1/2 tsp. fine salt

1 level tsp. baking soda

1 tsp. pure vanilla

1- 1/2 cups of fresh rhubarb cut into 1/4″ pieces (don’t use frozen rhubarb in this recipe)

1 cup buttermilk

1 egg,beaten lightly

2 cups unbleached all-puirpose flour

TOPPING:

1/3 cup white sugar

1 tsp. ground cinnamon

METHOD:

-Preheat your oven to 350 degrees F. Grease and flour a 9″ x 13″ baking pan.

-In a bowl, cream the shortening and the brown sugar.

-Add to this, the salt, baking soda and vanilla. Mix well. Then add the sliced rhubarb.

-In a 2- cup measuring cup, first measure the cup of buttermilk, then whisk the egg right in the measuring cup along with the buttermilk.

-Alternately add the flour and buttermilk/egg mixture into the rhubarb cake batter.

-Mix well. Using a spatula, pour the batter into the greased and floured cake pan.

-Evenly sprinkle the topping of sugar and cinnamon over the top of the cake batter in the pan.

-Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the centre of the cake comes out clean.

-Cool the cake, right in the pan on a wire cooling rack.

-To serve, cut into squares and spoon a dollop of whipped cream over top of each piece. ENJOY!