Rhubarb Cake

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.