Rhubarb Cake (Mom's)

Mom's Rhubarb Cake

by betty reinert

hazel green, wisconsin

Ingredients

3 cups rhubarb, chopped into 1\2-1 inch cubes

1 1\2 cups brown sugar

1\2 cup butter flavored shortening

2 eggs

1\2 teaspoon salt

1 cup milk soured by 1 tablespoon vinegar

1 teaspoon baking soda

2 cups flour

2 teaspoons vanilla

Topping

1\2 cup sugar

2 tablespoon cinnamon

Procedure

1. Preheat the oven to 375 degrees. Butter and flour a 9”x13” inch cake pan.
2. Cream the sugar and shortening. Add the eggs and salt. Stir in the soured milk, soda, vanilla and flour. Pour the batter into the bake.
3. Even spread the rhubarb across the top of batter and sprinkle with the cinnamon-sugar topping. Bake for 30 minutes or until a knife can be inserted and removed cleanly.