Rhubarb Cake



1 cup brown sugar

1/2 cup white sugar

1/2 cup shortening (try a transfat-free shortening available at the Co-op)

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 cups rhubarb, cut into small pieces


1/2 cup white sugar

1/2 teaspoon cinnamon


Preheat oven to 350 degree.

Cream together the shortening and brown sugars for cake. Add the egg and vanilla and beat well. Slowly add the buttermilk alternately with the dry ingredients. Stir in the rhubarb.

Pour the batter into a 9″x13″ pan. Combine topping ingredients and sprinkle over cake batter. Bake for 45 minutes.