½ cup shortening
1½ cups sugar (plus 1/4 cup, reserved)
1 large egg
1 cup buttermilk
1 tsp. baking soda
2 cups flour
1/4 tsp salt
1½ cups rhubarb (chopped)
1 tsp. vanilla
1/2 tsp cinnamon
Cream shortening and sugar together. Add egg and mix until creamy. Stir in buttermilk. In a small bowl, combine baking soda and flour. Stir into wet ingredients with rhubarb and vanilla and mix just until combined. Pour into 9"x13" pan. Mix reserved sugar and cinnamon. Sprinkle on top of batter before baking. Bake in 350° over for 45 minutes.
If you want to do this recipe as a loaf cake (quickbread), pour it in and bake at 350° for 50-55 minutes or until cake tester (fork) comes out clean.
If you want to do it as muffins, bake at 350° for 25-30 minutes, etc.
Mom uses splenda. I can't tell you how much I hate hate hate baking with splenda. It is NOT the same as baking with sugar. To be honest, diabetics, unless your blood sugar is wildly out of control, one of these muffins will not hurt you (ok, you might want to omit the sugar and cinnamon sprinkled on top). UGH. I've never bought buttermilk in my life, so I tend to do the "1 tsp lemon juice (or vinegar) in a cup of milk" thing. I'm also not crazy about baking with shortening - I usually prefer to use butter. I haven't tried this recipe with butter though, so I can't attest to how it would react. I *can* tell you that this cake is the most fantastically moist, delicious stuff!
Give it a try and let me know how you liked it!