|The mix master does a great job in combining all of the ingredients.|
|Ready for the oven.|
|Out of the oven and cooling.|
1/2 cup butter or vegetable shortening
1 1/2 cups sugar
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 cups rhubarb, chopped into small pieces
1 tbsp flour
In a large bowl or mix master, cream the butter and sugar. Add the egg and vanilla and combine well. In another bowl mix the flour, baking soda and salt. Instead of adding all at once the flour mixture and buttermilk to the butter sugar mixture, add the flour and buttermilk mixture in portions and mix after both portions are added to the butter sugar mixture. Using a mix master, I had it mixing the whole time and added the flour mixture and buttermilk in 1/3 portions. Using the empty bowl from the flour mixture, add the chopped rhubarb and tablespoon of flour. Mix the flour around the rhubarb and then add this to the cake batter. Mix well.
Pour the batter into a 9 X 13 inch baking pan. I lined the baking pan with parchment paper to make it easier to cut into portions once it cooled after baking. Bake at 350 degrees F for 45 minutes or until done. Makes about 16 - 18 servings.
Modified from all recipes. com