Serves: 5
Total Calories: 913
Cream shortening and oil with brown sugar. Add egg and vanilla. Cream until very fluffy. While this is mixing; combine baking soda, salt, and flour in a separate bowl. Alternate buttermilk and flour mixture into the creamy mixture; mix slowly until fully incorporated. Stop mixer and fold in rhubarb and nuts, if using. Pour into a greased 9x13-inch cake pan and sprinkle with Topping. Bake in 350° oven for 45 minutes.
Topping:
Mix with a fork and sprinkle on top of the unbaked cake.
Variation: Instead of rhubarb, you may substitute same amount of chopped apples, dried apricots, peaches, etc.
This The Best Rhubarb Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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