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• 1¼ cups packed brown sugar
• 1/2 cup shortening, softened
• 1 large egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1½ cups chopped fresh rhubarb
• Whipped cream for serving (optional)
Preheat the oven to 350°F Grease a 9 by 13-inch pan and set aside.
In a large bowl, combine the brown sugar, shortening, and egg. Beat until light and fluffy In a separate bowl, blend the flour, baking soda, and salt.
Add to the shortening mixture alternately with the buttermilk.
Fold in the rhubarb.
Spoon into the prepared pan and bake until a toothpick inserted into the middle comes out clean, about 35 minutes.
Let the cake cool completely and store in a sealed container or cake safe.
Top with whipped cream if desired.
This cake will stay fresh for 3 to 4 days.
The Amish Cook's Baking Book
Lovina Eicher and Kevin Williams
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