AMISH RHUBARB CAKE
We love using fresh rhubarb in this cake recipe when the first tart stalks are ready in the spring. But this same recipe can be made using apples, strawberries, or whatever fruit is in season. This cake is also very good when served with an icing drilled over it or topped with whipped cream
Serves 8 to 12
• 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