Vicky served this, with a bowl of fresh whipped cream beside it, to the Friends of the Monson Free Library. We all loved it and Vicky kindly gave me permission to post it here, along with some other rhubarb recipes
[Vicky’s other recipes: Rhubarb Bread, Rhubarb-Strawberry Coffee Cake ]
. Well-balanced in taste and texture, a paragon of a large genre.

  • 4 cups diced fresh or frozen rhubarb

  • ¾ to 1 cup sugar

  • ½ cup melted shortening (do not use oil)

  • 1½ cups sugar

  • 1 egg

  • 1 cup buttermilk

  • 2 cups unsifted all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 to 2 teaspoons ground cinnamon

  • 1 teaspoon vanilla

  • Whipped cream or confectioners’ sugar, optional

  1. Mix rhubarb and sugar; let stand.

  2. Cream together shortening, sugar and egg

  3. Add buttermilk alternately with combined flour, soda, salt and cinnamon.

  4. Mix until smooth; add vanilla.

  5. Add rhubarb/sugar mixture; spread in greased and floured 13 x 9 x 2 in. cake pan.

  6. Bake at 350 degrees for 45-50 minutes.

  7. Serve plain or with whipped cream or dust with confectioners’ sugar.

Makes 12-16 servings.