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
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
1/3 cup white sugar
1 tsp. ground cinnamon
-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!
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