Serves: 2
Total Calories: 1,764

Cake
2 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening solid
1 1/2 cups sugar
1 egg large
1 cup buttermilk
3 cups rhubarb thinly sliced fresh *
Topping
1/2 cup pecans sliced or chopped
1/4 cup sugar
1 teaspoon cinnamon ground

Preheat oven to 350°. Grease and flour two 9-inch round cake pans or coat with non-stick spray.

In a small bowl, stir flour, baking soda, and salt set aside.

In a large mixer bowl at medium speed, beat shortening and 1 1/2 cups sugar until fluffy. Beat in egg. At low speed, beat in flour mixture and buttermilk alternately, beginning andending with flour. Mix just until blended. By hand, stir in rhubarb. Batter will be thick. Spread evenly in pans.

To prepare topping, stir pecans, sugar, and cinnamon in a bowl. Sprinkle over batter.

Bake 35 to 40 minutes until lightly browned and a wooden pick inserted in center comes out clean. Cool on wire racks.

Serve warm or at room temperature. Cover leftovers with foil and store in a cool place.


*One package (12 oz.) frozen sliced rhubarb, thawed and drained, can be used. Cut any large pieces into 1/4 -inch slices.


NOTE: This is an easy recipe to make for breakfast or take to the office. The cakes keep well if baked the night before and reheated in the morning. You can freeze one to serve later.


HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, increase flour to 2 1/3 cups, decrease sugar in cake to 1 1/3 cups, and increase oven temperature to 375°.

Nutritional Facts:

Serves: 2
Total Calories: 1,764
Calories from Fat: 621

More Recipes from the Farmer's Market Cookbook:
Country Cottage Bread
Rhubarb Crumb Cake
Whole Wheat Zucchini-Nut Muffins