Recipe: Rhubarb Cake (13x9-inch, using buttermilk, 1960's)

RHUBARB CAKE

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups brown sugar, firmly packed
1/2 cup shortening
1 egg
1 cup buttermilk
2 cups small pieces of raw rhubarb
1/2 cup white granulated sugar
1 tbsp. ground cinnamon

Sift together flour, baking soda and salt; set aside.

Cream together brown sugar, shortening and egg. Add buttermilk. Mix in dry ingredients. Stir in rhubarb. Pour into a greased 13x9-inch baking pan.

Combine white sugar and cinnamon. Sprinkle over batter.

Bake in a 350 degree F oven for approximately 1 hour or until cake tests done.

Noted on recipe: From Elsie (1960's)

A handwritten recipe from: Faith's Collection at Recipelink.com