Rhubarb Cake

This is a light cake that would be perfect with a cup of coffee or tea.


  • 1 1/2 cups brown sugar
  • 1/2 cup vegetable shortening
  • 1 egg
  • 1 cup sour soy milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups finely chopped fresh rhubarb
  • 1/2 cup chopped nuts
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Yield: 12 square slices

Preheat oven to 350o.

Cream brown sugar and vegetable shortening. Add egg and vanilla and beat together. Alternating 1 cup at a time, add dry ingredients and sour soy milk. Fold in the rhubarb and nuts. Spread into a 13×9” pan. Combine the 1/4 cup of sugar with cinnamon and sprinkle over the cake batter. Bake for 35-40 mins.

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