I have this recipe on a newspaper clipping that my Ma gave to me. I just love this coffee cake with rhubarb, but I have to be careful how much flour I eat so when I make this cake for me and hubby, I cut some of it into little single squares (2 or 3 bites) and freeze them; then, I can take one out of the freezer at a time to enjoy! Yum!
Servings: Personal preference
1/2 cup shortening
1 1/2 cup sugar
1 cup buttermilk
2 cups flour
1 teaspoon vanilla
1 teaspoon baking soda
3/4 teaspoon salt
2 cups rhubarb, finely cut
Mix all ingredients together, folding in the rhubarb last. Spread in 9 x 13-inch baking pan. Sprinkle with sugar and cinnamon (to your own preferred measurements.) Bake at 350 degrees for 35 to 45 minutes.
NOTE: Mix soda in buttermilk. I do my own ‘buttermilk’ by adding one tablespoon of vinegar to one cup of Lactaid milk and let stand for five minutes (for lactose-free). (Can also add to regular milk.)
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