It’s late.
I’m tired.
I’ve been prepping for my “Going Gluten Free 101” class this Thursday.
You should come.
Even if you can’t come, you should make this recipe with the rhubarb out in your yard.
It’s my grandma’s recipe.
Converted, not really tweaked — just a good old-fashioned recipe. (that’s how I do it the first time, play with it later… but a reader over on FB asked for the recipe, so why not!?)
In her simple writing.
No time for stories in the recipes back then.
The food was the story.
There is shortening involved.
Tweak until your heart is content.
Or make them as is.
They will be lovely either way.
Good night.
Rhubarb Bars/Cake
1 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup shortening
1 cup buttermilk
1 cup rhubarb, diced
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups GF flour of choice (I used C4C)
Cream shortening and sugar. Add egg and buttermilk to mixture. Mix. 🙂
Add baking soda, cinnamon, and salt to flour. Mix both mixtures together. Add the diced rhubarb. Spread into a pan. Bake 30-40 minutes at 350 degrees. (or until toothpick comes out clean)
* I used a 9 x 13 pan, but my Mamasita uses a larger jelly roll pan.
* I topped mine with lemon glaze icing — just use powdered sugar, water, and fresh lemon juice.
Celiac in the City 
Wow, they look beautiful, Sarah!
Shirley
Thanks, Shirley — sounds like you have been busy so far this summer already! Enjoy this sunshine. 🙂
Looks delicious! I just made some strawberry rhubarb jam – I love summer 🙂
I was saying on FB that next time I might just add some strawberries — great combo!
What size pan did you use?
I used a 9 x 13, which gave my bars some depth, but my mama said she used to use more of a jelly roll pan, larger and making the bars thinner.