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Rhubarb Cake

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Prep
Cook
Serves 8people
Ingredients
1 1/2
cups sugar
1/2
cup shortening
1
egg
1
cup buttermilk
2
cups rhubarb cut into small pieces
2
cups flour
1
tsp baking soda
1/2
tsp salt
1
tsp vanilla
cinnamon and sugar for topping
Sauce for topping
2 1/2
cups chopped rhubarb
1/2
cup sugar
1/4
tsp salt
2
tbsp lemon juice
1
cup water
2
tbsp grated lemon peel
1
cup fresh or frozen strawberries
1/4
tsp cinnamon
Directions
1.
Mix sugars and shortening until fine, add eggs and mix well. Add buttermilk and stir until mixed. Set aside. Pour flour into bowl. Stir in salt and baking soda. Add rhubarb and half of flour mixture to sugar mixture and beat until mixed. Add rest of flour mixture and vanilla. Pour into greased cake pan and generously spread cinnamon and sugar mixture on top of cake. Bake 450 for 15 minutes then 350 for 20 minutes.
2.
Prepare the sauce. In a saucepan combine rhubarb, water, sugar, salt and lemon peel. Bring to a boil. Reduce heat and simmer uncovered until rhubarb is soft, about 20 minutes. Remove from heat and let stand 5 minutes. Stir in strawberries, lemon juice and cinnamon. Cool and serve over cake.

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