Back in the fall a friend was telling me about a cake she'd had from a mutual friend of ours, Sue, but that she'd misplaced the recipe. So I contacted Sue and got the recipe for both of us. I've been anxiously awaiting rhubarb season so I could make it. Yesterday was the day! I mixed the flour, baking soda, salt, and sugar and then cut in the butter (I usually have butter on hand instead of shortening). I beat the egg in the measuring cup with the milk, then mixed that in, and finished by stirring in the rhubarb. Batter will be stiff - use a wooden spoon. I used two tablespoons of butter for dotting the top. I tested for doneness with a toothpick.
1 c. sugar
½ c. shortening
1 egg
½ c. milk
½ t. salt
1 t. baking soda
1 ½ c. flour
2 c. rhubarb(cut into 1 inch pieces)
Preheat oven to 350 degrees. Mix all ingredients together. Pour into 9” x 13” pan.
Top with:
½ c. brown sugar
Dot with butter
Bake for 30 plus minutes until top is golden brown.
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