This is a super fast and easy recipe to try with your rhubarb. It’s also pretty hard to mess it up, trust me, if anyone can mess this up it would be me! I can tell you it’s still going to be ok if you use 4 cups of rhubarb instead of 2, 2 teaspoons of vanilla instead of 1, too much sugar or not enough…You get the picture.
And today, just to add to this list of mistakes I have made while baking this…I baked it for 20 minutes before I realized I forgot to add the topping LOL
- 1/2 cup shortening
- 1 beaten egg
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1 cup milk
Mix all these together.
- 1 teaspoon baking soda
- 2 cups flour
mix these 2 ingredients together and add to the first mixture. Mix until smooth.
Add 2 cups of chopped rhubarb and put in a greased 9×13 pan.
For The Topping (Which you don’t want to forget!)
- 3/4 cups of brown sugar
- 3 teaspoons cinnamon
Stir these together and sprinkle evenly over the cake.
Bake at 350 degrees Celsius for 45-50 minutes.
This can be served with real fresh cow’s cream which is how my Mom and Grandpa swears it was meant to be eaten. Ice cream is a great substitute as well 😀