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Rhubarb Cake

Serves: 15
Total Calories: 218

Ingredients

1/2 cup shortening
1 1/2 cups brown sugar
1 egg, beaten
1 cup buttermilk
1 teaspoon baking soda
1 1/2 cups cut, raw rhubarb
2 cups flour
1 teaspoon cinnamon
1/2 cup white sugar
whipped cream

Directions:

Cream shortening and brown sugar. Add egg, buttermilk, baking soda, rhubarb, and flour. Mix well and put into greased cake pan. Sprinkle with mixture of cinnamon and sugar. Bake at 350°F for 30 to 35 minutes. Serve with whipped cream.

Nutritional Facts:

Serves: 15
Total Calories: 218
Calories from Fat: 62

This Rhubarb Cake recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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