The wonderful folks at Deere Field Farm shared with us a family recipe just in time for the rhubarb season to come to a close!
Ingredients:
- 1/2 cup room temp crisco or butter
- 1 1/2 cup sugar
- 1/2 tsp salt
- 2 room temp eggs
- 1 cup sour cream or vanilla yogurt
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp cinnamon
- 3 cups finely cut rhubarb
Instructions:
- In a large bowl, cream crisco/butter and gradually add all sugar until combined
- Beat in the eggs, salt, vanilla, and sour cream/yogurt.
- Sift the flour, baking soda, and baking powder togeyher into the creamed mixture and blend throughly. Stir in the rhubarb
- Pour into a greased and floured 9 x 13 inch baking pan
- Mix 3tbs of sugar and 1 tsp cinnamon and sprinkle over cake batter
- Bake at 350F for 35 minutes.
- Cut into 12 pieces and serve warm or cold!
