Mom's Rhubarb Cake #SundaySupper
This is the easiest cake to make. If you can, let it sit overnight and it will become incredibly moist - if it lasts that long!
  • 1 ½ Cup Brown Sugar
  • ½ cup Shortening or Butter
  • 1 Egg
  • 1 Cup of Buttermilk
  • 1 Teaspoon Salt
  • 1 Teaspoon Soda
  • 1 Teaspoon Vanilla
  • 2 cups of Flour
  • 1 ½ Cup Rhubarb Stalks, cut into ½” pieces
  • ¼ to ½ Cup White Sugar
  • 1 Teaspoon Cinnamon
  1. Preheat the oven to 350 degrees. Cream the sugar with the shortening or butter, add the next 6 ingredients and mix well. Stir in the rhubarb and pour into a greased 9x12 pan.
  2. Mix the sugar and cinnamon together and sprinkle evenly over the cake batter. Bake for 35 to 45 minutes.
Before cooking with Rhubarb remove all trace of the leaves and use the stalks only! The leaves are poisonous so make sure to dispose of them properly out of the way of small children and pets.
Recipe by Monica's Table at