May be served with whipped cream as a dessert. Ethel Eynard. Jefferson City, Mo. 1983.

1 ½ C. brown sugar
½ C. shortening
1 ½ C. rhubarb
1 tsp. baking soda
1 C. buttermilk
2 C. flour
1 tsp. vanilla

Stir all ingredients together. Place in a 9×13 inch pan that has been greased and floured. Sprinkle mixture of ½ C. sugar and 1 tsp. cinnamon over top. Bake at 350 degrees for 30 minutes.

TAGS | rhubarb

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