by Terri Peña
This is a cake I have been eating for more decades than I care to admit. The recipe comes straight from my Grandma Lou and is one of those dishes that brings me right back to being a little girl in a sundress. Not at all fancy, and a great way to use up a few stalks of rhubarb, this cake is loved by kids and grown ups alike.
- 1½ pounds (or so) rhubarb, grated or minced fine
- 2 cups flour
- 1½ cups sugar
- 1 cup buttermilk
- ½ cup shortening (butter works too)
- ½ cup crushed walnuts
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¼ cup sugar
- 1 teaspoon cinnamon
- Preheat an oven to 350. Grease a 9x13 baking dish and set aside.
- In a large bowl, cream shortening, sugar, and egg. Add buttermilk and vanilla and stir until well blended. Stir in grated rhubarb. Add salt, baking soda, and flour. Blend well. Stir in crushed nuts.
- Pour into prepared baking dish and smooth the top.
- Mix ¼ cup sugar with 1 teaspoon cinnamon and sprinkle over the top of the cake batter.
- Bake for 40 minutes, until a tester inserted into the center of the cake comes out clean.
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