| RHUBARB CAKE Preheat oven to 350 F. Recipe requires one greased and floured 9 x 13 inch cake pan. ½ cup vegetable shortening 1 ½ cups white sugar 1 egg 2 teaspoons vanilla 1 cup buttermilk or 1 cup milk with 2 tablespoons apple cider vinegar. 1 rounded teaspoon baking soda. (Measure baking soda as tall as the spoon is deep.) 2 cups white flour Several stalks of rhubarb, enough to fill cake pan about an inch deep with one inch rhubarb chunks. FILLING: 1 cup white sugar mixed with one large (6 oz.) package strawberry Jell-O TOPPING: Mix together until crumbly, 2 tablespoons butter, 2 teaspoons cinnamon, ½ cup brown sugar, packed. In a large mixing bowl, cream shortening, sugar and egg together then add milk. Sift flour and soda together and beat into wet ingredients. Line the bottom of cake pan with small pieces of rhubarb about 1 inch deep. Then sprinkle rhubarb with filling made from sugar mixed with Jell-O. Spread cake batter evenly over rhubarb preparation. Sprinkle with topping. Bake for 45 minutes. Serve hot with ice cream or whipped topping. |
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