Another recipe

Posted: Sat Jun 09, 2012 2:42 am Another recipe

Ingredients:

1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup sour milk ( 1 tablespoon vinegar or lemon juice, add milk to 1 cup)
1 teaspoon baking soda (desolved in milk)
2 cups flour
1/2 teaspoon cinnimon
1/2 teaspoon salt
3 cups finely chopped rhubarb

Topping (if desired):
1/4 cup sugar
1 tablespoon cinnimon

Sift flour, cinnimon, and salt together, set aside
Cream shortening & sugar
Add egg, then milk
Add dry ingredients, mix until well moistened
Fold in rhubarb
Pour batter into a 9 x 13 pan, spread out evenly
Combine topping ingredients, blend well
Sprinkle topping over batter
Bake at 350 F for about 1 hour

*** I reduce the sugar to 1 cup and increase the cinnimon to 1 teaspoon for the batter. I like to taste the rhubarb a little more. This cake is very moist and soooooo good. It rarely lasts the day around here. Enjoy!!

Posted: Sat Jun 09, 2012 8:33 am (No subject)

Starfire this has GOT to be the best cake!!! I'm not that big of a rhubarb fan but Barry loves it. I made the recipe exactly like you said and it turned out AWESOME!!! Thank you so much!!!

I bet its been 20+ years since I've made a scratch cake ... Although I had about every measuring cup, spoon and bowl that I own dirty, it was definately worth it!!!

Now if you could come up with an idea on how to make the cake last longer. LOL

Thanks again Starfire!!!

Posted: Sat Jun 09, 2012 4:05 pm (No subject)

I'm so glad you enjoyed both enjoyed it.

The cake never lasts long here either. I'm thinking I may have to start using industrial sized bake pans or something. Might actually get more than 2 days out of the cake then, lol.

Posted: Sat Jun 09, 2012 5:53 pm (No subject)

My husband says if you want to make the cake last longer, do one of two things:

Cut the pieces smaller or, if all else fails, sew their mouths shut, lol