Aunt Ardeen's Rhubarb Coffee Cake

This is the absolute go-to recipe on the farm in spring. We're grateful to the Rev. Dawnlynn Greeney, who has served Good Courage Farm as a deacon, for sharing this simple and amazingly delicious family recipe.

Preheat oven to 350 F.

Cream together:

½ cup shortening

1 ½ cups sugar

2 eggs

Sift together:

2 cups flour

½ tsp salt

Whisk together until frothy and “hollow” sounding:

1 cup sour milk or buttermilk

1 tsp baking soda

Stir alternately the dry ingredients and the frothy milk into the the sugar mixture, integrating thoroughly without overbeating.

Add to this batter:

1 cup chopped rhubarb (or another seasonal fruit)

Pour the batter into a lightly greased 9x12 baking pan.

Sprinkle the cake batter with a mixture of:

½ cup sugar

1 tsp cinnamon

Bake at 350 for 35 minutes or until a toothpick inserted comes out clean.