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Ingredients
| multipurpose shortening: 1/2 cup |
| light brown sugar (packed): 1 1/2 cups |
| eggs: 1 |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| allspice: 1/4 tsp |
| whole cloves: 1/4 tsp |
| vanilla extract: 1/4 tsp |
| rhubarb (chopped): 2 cups (chopped) |
| all-purpose flour (unsifted): 2 cups |
| all-purpose flour (unsifted): 2 Tbl |
| baking soda: 1 tsp |
| buttermilk: 1 cup |
| granulated sugar: 1/2 cup |
| ground cinnamon: 1 tsp |
| coconuts (shredded): 1/2 cup |
Rhubarb Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
24 serving(s)
Tags
- in a large bowl cream shortening and brown sugar.
- add the egg.
- add the salt, cinnamon, allspice, cloves and vanilla.
- in a different bowl,combine rhubarb, flour and baking soda.
- stir flour mixture and butter mixture alternately into the large bowl.
- pour into a greased 9 x 13 pan.
- combine topping (1/2 cup sugar, 1 teaspoons cinnamon, and 1/2 cup coconut) and sprinkle over batter.
- bake at 350F for 40 min.
- serve warm or cold.
- note: freezes well.