Saturday, July 25, 2009

ELIZABETH'S AMISH RHUBARB CAKE

1 1/2 cups brown sugar
2 cups flour
1/2 cup shortening
1 cup buttermilk
1 egg
1/2 tsp baking soda
1 1/2 cups fresh rhubarb
1/2 tsp salt

Combine shortening, brown sugar, and egg. Beat till light and fluffy. Combine baking soda, salt, and flour together. Add the flour mixture to the shortening mixture. Fold the rhubarb into the mixture, alternately with the buttermilk. Mix well. Pour into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 40 minutes. Serve topped with whipped cream, if desired.

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