Serves 20 (one 9×13-inch sheet cake)

  • 1½ cups brown sugar
  • 1/2 cup shortening
  • 1 egg
  • 1 tsp. soda
  • 1 cup buttermilk (or sour milk)
  • 2 cups flour
  • 1 tsp. vanilla
  • 1½-2 cups rhubarb, cut in small pieces


  • 1/2 cup sugar
  • 1 tsp. cinnamon

Cream brown sugar and shortening together; add egg. Stir soda into buttermilk. Add milk to creamed mixture alternately with flour. Add vanilla and rhubarb. Put into greased and floured 9×13-inch pan. Sprinkle topping on unbaked cake. Bake at 350°F for 35 to 40 minutes.

Nutrition Analysis Per Serving: 182 calories; 2g protein; 32g carbohydrates; 1g fiber; 5g fat; .8g trans fatty acids; 11mg cholesterol; 40mg calcium; 1mg iron; 86mg sodium.
Marcie Schwartz