Judy Lange

Judy Lange

Grandma’s Goodies

Rhubarb cake with honey


1/2 cup shortening or margarine

3/4 cup brown sugar

3/4 cup honey

2 eggs

1 teaspoon vanilla

2 cups flour

1 cup sour milk or buttermilk

1-1/3 to 2 cups diced rhubarb

1 tsp. Cinnamon

1 tsp. Baking Powder

1/2 tsp. Salt

1 tsp. Baking Soda


Part 1: Put cream shortening in bowl, add brown sugar, honey, eggs and vanilla; beat well.

Part 2: Combine the flour, salt, baking powder and baking soda.

Next, add part 2 to the creamed mixture (part 1) alternately with the sour milk until well blended. Fold in the rhubarb.

Pour into greased 9×13 pan.

Combine brown sugar and cinnamon and sprinkle over batter. Bake at 350 degrees for 35 to 40 minutes.

-Judy Lange