Rhubarb Cake Recipe

Hello everyone long time no post
Life has been busy and crazy at times
We took care of my mom until she passed away, it is what she wanted to be at home and not in a home

I have been getting back into the swing of things and working on my carersattic shop
Lots of vintage and supplies and vintage supplies lol in there
I will continue to increase my inventory in that shop and hopefully find the time and energy to sew and add things to the craft shop

It is that wonderful time of year again....Spring!
And with spring comes Rhubarb
I have never liked rhubarb pie...to sour for me and since I really don't like strawberries the whole rhubarb strawberry pie thing just doesn't work for me

I did however find a rhubarb recipe that I love!
And I will share it here with all of you

Rhubarb Cake
Bake at 350 degrees for 35 to 45 minutes in a prepared cake pan

Ingredients:
1/2 Cup shortening
1 1/2 Cup Sugar
1 Egg
1 Cup Buttermilk (1Cup Milk + 4 Tablespoons Vinegar makes buttermilk)
1 Tablespoon Baking Soda
1 Tablespoon Vanilla
2 Cups All Purpose Flour
Pinch of Salt
2 1/2 Cups Raw Rhubarb Diced

Topping:
1/2 Cup Sugar
2 Tablespoon Cinnamon

With fork or pastry blender mix shortening and sugar until blended then switch to the mixer and
Add egg, vanilla and salt
Next alternate adding buttermilk, and flour to the mix until blended
Add Rhubarb
Spread in prepared cake pan
Make topping and sprinkle all over the top
Bake for 35-45 minutes, test with a toothpick to make sure it is done

Let it cool, slice and enjoy! Great with a scoop of Vanilla Ice Cream!