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rhubarbjack

RECIPE

Preheat oven to 350°

  • 8 c. rhubarb
  • 2 c. sugar

Mix the above ingredients and spread evenly in a 9 x 13 inch pan.

batter:

  • 1/2  c. shortening
  • 1 c. sugar
  • 2 eggs
  • 1 c. milk
  • 1 tsp. vanilla
  • 2 1/2 c flour
  • 1/2 t. salt
  • 2 tsp. baking powder

Pour batter over macerated rhubarb.  Bake for 45 minutes.  Insert toothpick  in the center of the cake.  When it comes out clean, it’s done.  The bottom will be very juicy from the rhubarb.  Serve warm with vanilla ice cream.

Thanks to Amy and Wendy Jelle for the family recipe.

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CC BY-NC-SA 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.