Rhubarb Nut Cake
1 1/2 cups sugar
1/2 cup shortening
1 egg
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups diced rhubarb
1/2 cup chopped nuts
TOPPING:
1/4 cup sugar
1/2 teaspoon cinnamon
Cream together first 8 ingredients. Fold in rhubarb and nuts. Pour into 9 x 13 inch pan. Sprinkle with sugar-cinnamon mixture. Bake at 350ºF for 45 minutes. *In place of buttermilk, add 1 tablespoon of vinegar to 1 cup milk – let stand 5 minutes.
Leave a Reply