1-1/2 c Brown sugar
1 Egg
½ c Shortening
1 tsp Baking soda dissolved in
1 c Sour milk or buttermilk
2 c Flour, sifted
1-1/2 c Finely chopped rhubarb
1 tsp Vanilla.
Mix together shortening and brown sugar, add egg and beat. Add milk and flour alternately. Stir in vanilla and rhubarb. Bake in greased 9×13” pan.
Top with following mixture before baking:
½ c Granulated sugar mixed with
½ tsp Cinnamon.
Bake at 350˚ for 35 minutes.
If I have stewed rhubarb I drizzle some of the juice on top of the cake when it comes out of the oven. Sometimes the sugar on top falls off if you don’t.