Time 1h10m Yield 12-16 servings. Number Of Ingredients 12 Steps:
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.
Yield 18 Number Of Ingredients 13 Steps:
In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Time 55m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well. Add in flour a little bit at a time. Add in rhubarb. Blend well. Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans. In a separate bowl, add crumble ingredients and blend well. Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness. Bake for 45 minutes in a 350 degree oven. NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !
Time 1h5m Yield 1 Large cake, 10 serving(s) Number Of Ingredients 12 Steps:
Pre-heat the oven to 180°C. Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour. Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well. Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined. Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined. Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin). NOTE As the rhubarb is cut small it will rise, giving a rhubarby “layer” on top of the cake. If you don’t like this idea, don’t cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter. Pour the batter into the prepared tin and level with the back of a spoon. Sprinkle the top with the light brown sugar (use less if you don’t have a sweet tooth), crumbling any lumps between your fingers as you go. Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste. Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean. Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
