Rhubarb Cake - Lillian G.

 Some of our family LOVE Rhubarb Cake, others do not.  We have made a recipe similar to this recipe for years.  It is a very moist, almost pudding like texture because of the rhubarb.  The main difference between the one we have made for years is the crumb topping on this cake.  I personally prefer the one below with the rhubarb topping instead of the buttery crumb topping.  I would rather NOT use the added fat calories in the crumb.  I would rather have my calories sugar calories in the rhubarb sauce.  But you must understand, I like the tangy flavor of rhubarb. 

A dollop of whipped cream adds eye appeal when serving but I didn't have any that day. 
I will post the recipe as written in the cookbook.  I will also post the topping from my other recipe so if you want to try either way you have the recipe.








Rhubarb Cake - Lillian G.

1/2  C. Shortening                                              1  tsp. Baking Soda
1  1/2  C. Sugar                                                 1  C. Sour Milk
1/3  tsp. Salt                                                      2  C. Flour
1  Egg                                                                1  1/2  C. Diced Rhubarb
1  tsp. Vanilla

Cream shortening, sugar and salt.  Add egg and beat well.  Mix baking soda with sour milk.  Mix flour with fresh rhubarb.  Add flour mixture to first mixture alternately with the sour milk.  Add vanilla.  Pour into greased 9" x 13" pan .
Topping
1/2  C. Sugar                                                      1  1/2 Tbs. Butter
1  1/2 tsp. Cinnamon
Mix together with fingers til crumbly.  Sprinkle over batter.  Bake 350o F.  for 45 min.

Optional Rhubarb Topping way- Bake cake as directed sprinkling the top with just cinnamon & sugar NO butter added.  Then serve with sauce and whipped cream.
3  C. Diced Rhubarb                                             3/4  C. Water
1  C. Sugar
Boil slowly on stove until Rhubarb is cooked and falls apart.  Serve warm or cold.