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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I have rhubarb on my mind - I am dreaming daily of the spring crop that will soon be available in the midwest (and I plan to drive to MN to raid my sister-in-law's rhubarb patch one dark, moonless night). I will bake and freeze until I am confident that I will have enough rhubarb goodies to keep me satisfied for months to come - there's nothing that reminds of Spring more than a taste of rhubarb during the winter! Read more ! Ingredients:
cake |
1/2 cup solid shortening (such as crisco, but don't use the butter flavor for this cake) |
1 cup white sugar |
1/2 cup brown sugar |
1 egg |
2 1/2 cups flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 cup buttermilk |
1 teaspoon vanilla extract |
2 cups diced rhubarb |
topping |
1/2 cup white sugar |
1/4 cup brown sugar |
1 heaping teaspoon cinnamon |
Directions:
1. CAKE
2. In a large bowl, cream together solid shortening, white and brown sugar and egg.
3. Mix in flour, salt and baking soda alternately with the buttermilk.
4. Stir in vanilla extract.
5. Gently fold in the rhubarb.
6. TOPPING
7. Combine topping ingredients in a small bowl, mixing together well.
8. Generously grease a Bundt cake pan.
9. Sprinkle 1/2 of the topping mixture over the greased bottom and sides of the Bundt cake pan.
10. Pour cake batter into the pan.
11. Sprinkle remaining topping mixture over top of batter.
12. Bake at 350 degrees for 45 - 55 minutes, until top of cake springs back when touched.
13. Remove pan from oven and allow cake to cool on a rack for 10 to 15 minutes.
14. Gently knock the cake pan on the counter a couple times to help release the cake...invert pan and release cake onto a wire rack.
15. Allow cake to cool completely before covering it.
16. Do not refrigerate this cake.
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