When I was a kid, we used to go to another farm owned by some friends to cut rhubarb. When my mom and dad retired from farming and built a house at the back of the farm, Dad planted several Canadian Red rhubarb plants. Today nearly 40 years later, the Canadian Red rhubarb is still growing. My husband and I moved it out of the horse pasture and planted it up by the barn, and it is thriving. Canadian Red works well in this cake and makes it more colorful.
- 1 1/2 cups brown sugar
- 1/2 cup shortening
- 1 egg
- 1 cup buttermilk (or 1 cup sweet milk to which you have added 1 tablespoon of vinegar or lemon juice)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups of flour
- 1 1/2 cups raw rhubarb cut up into fine pieces
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts
- 2 tablespoons flour
Measure the sugar and shortening into a mixing bowl. Cream together. Beat in the egg. Add the buttermilk/sour milk, baking soda, salt and flour. Beat until smooth. Stir in the rhubarb.
Spoon batter into a greased 9 x 13 pan.
Measure the brown sugar, cinnamon, chopped nuts and flour into a small mixing bowl. Stir until thoroughly combined. Sprinkle on top of cake batter.
Bake at 350 degrees Fahrenheit for 45 minutes.