Ingredients
1/2 cup shortening1 cup packed brown sugar1 cup sugar, divided1 large egg1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk2 cups diced fresh or frozen rhubarb1 teaspoon ground cinnamonConfectioners’ sugar, optional
Preparation
In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.
Pour into a greased 13x9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm; if desired, sprinkle with confectioners’ sugar.
