AMISH RHUBARB CAKE
 Rhubarb season continues to be in full swing throughout most of Amish country.  Take a look at these beautiful rhubarb plants. I took this photo years ago, of a rhubarb patch on an Amish farm.  I'll share with you a delicious cake recipe from the Amish Cook archives.  It's not to be confused with rhubarb coffeecake, this is actually a bit more "cakey."  Enjoy!
Homemade Rhubarb Cake
Ingredients
- 1½ cups brown sugar
- 2 cups flour
- ½ cup shortening
- 1 cup buttermilk
- 1 egg
- ½ teaspoon baking soda
- 1½ cups fresh rhubarb
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan; set aside.Combine shortening, brown sugar, and egg; beat until light and fluffy. Combine the flour, baking soda and salt together; add to the egg mixture alternately with the buttermilk, ending with flour. Fold in the rhubarb and mix in well. Pour mixture into the prepared pan and bake at 350 degrees for 30 to 40 minutes until a wooden toothpick inserted in the center comes out clean. Cool before cutting. Serve with whipped cream, if desired.
donna baker
I am looking for a recipe for cherry rhubarb coffee cake with a crumblike topping I found in the newspaper article written by Lovina. I believe this was in the newspaper last year around this time of year when rhubarb is plentiful. This cake became a favorite of ours and I have misplaced the recipe for it. I would appreciate if you could e-mail it to me. Thank you very much.
Steve Epp
Kevin, where's the picture of the rhubarb patch?