Rhubarb Cake

Out of buttermilk, or just don't want to buy it for one recipe? Make your own substitute by adding 1 tbsp lemon juice to every cup of milk. Whisk together, let sit for 5 minutes, then use as directed!

Ingredients

• 1/4 cup shortening
• 1 3/4 cups sugar, divided
• 1 egg slightly beaten*
• 1 tsp vanilla
• 1 cup sour milk or buttermilk*
• 1 tsp baking soda
• 2 cups flour
• 1 tsp salt
• 2 cups cut fresh rhubarb*
• 1 tsp cinnamon

Directions:

1. Preheat oven to 350*F
2. Cream shortening and 1 1/2 cups sugar together. Add next 4 ingredients and mix well. Add flour and salt, mix well. Fold in Rhubarb and pour into greased 9x13 inch pan.
3. Mix 1/4 cup sugar and the cinnamon. Sprinkle over cake.
4. Bake 30-40 minutes, until golden and cake springs back after lightly touching the top.

*Ingredients available at Belltown