Esther Overbeay'S Rhubarb Cake - cooking recipe

Ingredients

2 c. diced rhubarb
1/2 c. sugar
1/2 c. shortening
1 1/2 c. sugar
1 egg
dash of salt
2 c. all-purpose flour
1 tsp. soda
1 c. sour or buttermilk
1 tsp. cinnamon
1 tsp. vanilla

Preparation

Mix rhubarb and 1/2 cup sugar; let stand until batter is mixed.
Cream shortening and sugar.
Add egg.
Add sifted dry ingredients alternately with milk.
Add vanilla.
When cake is mixed, add rhubarb to the mixture and bake at 350\u00b0 (325\u00b0 for glass) for 1 hour.
Serve with ice cream or whipped cream.