2 cups rhubarb
2 1/4 cup sugar, divided
1/2 cup shortening [I used butter]
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
11/2 tsp. cinnamon, divided
1 cup buttermilk or sour milk*
1 tsp. vanilla
Preheat the oven to 350 degrees. Butter a 13 x 9 inch baking pan.
Mix together the rhubarb and 1/2 cup sugar and set aside.
Cream together 1 1/2 cup sugar and the shortening. Beat until fluffy. Add the egg and beat well.
Shift together the flour, baking soda, salt and 1 tsp. of the cinnamon. Add to the shortening mixture, alternating with the buttermilk. Add vanilla and the rhubarb and mix thoroughly. Pour batter into prepared pan.
Mix together 1/4 cup sugar and 1/2 tsp. cinnamon and sprinkle on top of batter. Put in oven and bake for 35 minutes or until done.
* Sour milk can be made by bringing 1 cup milk up to room temperature and mixing in 1 tablespoon of white vinegar. Wait approximately 10 minutes, until the milk has thickened to use. If you are in a hurry, you can zap the milk in the microwave for 30 seconds to get it up to room temperature.
Did it Work?
Yes, it was tasty, and received several compliments. It was also incredibly easy to put together and can feed a large number of people easily. This is more of a snack cake than something fancy and would be right at home at a potluck or picnic. The only issue was that in my mind it was far too sweet. This is a rhubarb cake for those who don’t really like rhubarb, since the sugar covered up most of the sourness of the fruit. Unlike Sean,I like rhubarb, so I made some modifications. What I ended up with was cake that also garnered a lot of compliments, but was less toothache-inducing and let the rhubarb shine through.
1) Less sugar: 1/4 cup on the rhubarb, 1 cup in the batter, and 2 tablespoons mixed with the cinnamon to sprinkle on top. This means you have 1 1/4 cups plus 2 tablespoons sugar total for the recipe.
2) Changed Flour Type: I replaced 1 cup all-purpose flour with whole wheat pastry flour. Since there was cinnamon in the batter, it did not effect the color, or as far as I can tell the texture. I am pretty sure you could get away with replacing all of the flour with whole wheat pastry flour.
Cake version 2.0, in the pan.
Slice o'cake. Excuse the blur, it was early, I was using an iPhone and most importantly....I wanted cake.