Rhubarb Cake

Hi all!  Happy Monday!  Over the weekend, John and I got to go up north for a weekend off the grid :). You'll be seeing some snapshots over the next several weeks from our trip.  It was so nice, but now I've got to catch up on all my blog reading!

Today, in a departure from my home improvement projects, I thought I would show you a tasty cake recipe :)  We all need a break for cake, right?

So far this summer, I've made rhubarb syrup and peach rhubarb cobbler.  But our rhubarb plant is massive and just begging to be used more.  So, I dug up another Granny recipe to share with you: rhubarb cake!

I made this for Father's Day....but then totally forgot to bring it with me!  Sorry, Dad :(

To make your own, you will need:

• Batter:
• 2 cups flour
• 1 1/4 cup sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves
• 1/2 cup shortening (ours was bad, so I used the same amount of room temperature butter)
• 2 eggs
• 1/3 cup milk
• 2 cups chopped rhubarb
• Topping:
• 2/3 cup flour
• 1/2 cup brown sugar
• 1/2 cup chopped nuts
• 1 teaspoon cinnamon
• 4 tablespoons margarine

Sift together the dry ingredients for the batter in a large bowl.

Add the shortening (or butter), eggs, and milk and mix well.  This gets hard to do because the batter is very stiff.  If you have a stand mixer, it might be wise to use it :)

Add the chopped rhubarb and mix slightly.

Spoon and spread the batter into a greased and floured 9x13 pan.

Make the topping by mixing the flour, sugar, and cinnamon.  Cut in the margarine.  Then, add the nuts.  Press the topping on top of the batter, patting it down with your hand.

Bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.

Enjoy!!