Cinnamon-Sugar Rhubarb Cake
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 12-16 servings.
A real crowd-pleaser, this tender snack-like cake is chock-full of rhubarb and sprinkled with a sweet cinnamon-sugar topping. Everyone will be asking for the recipe…or seconds! —Maryls Haber, White, South Dakota
Ingredients
-
1/2 cup shortening
-
1 cup packed brown sugar
-
1 cup sugar, divided
-
1 large egg
-
1 teaspoon vanilla extract
-
2 cups all-purpose flour
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1 cup buttermilk
-
2 cups diced fresh or frozen rhubarb
-
1 teaspoon ground cinnamon
-
Confectioners' sugar, optional
Directions
-
1.
In a 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 well after each addition. Stir in rhubarb.
-
2.
Pour into a greased 13x9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm; if desired, sprinkle with confectioners' sugar.
© 2024 RDA Enthusiast Brands, LLC