Preheat the oven to 375°F.
Cream the shortening, 1 1/4 cups of the brown sugar, the eggs, and vanilla
in a bowl. In a separate bowl, combine the milk and lemon juice. Add this
to the sugar mixture and stir well. Add the flour, baking soda, and salt,
and stir until the flour is moistened. Mix in the rhubarb. Pour the batter
into a greased 9-inch square pan. In a separate bowl, mix together the
remaining 1/3 cup brown sugar, the cinnamon, and the butter and sprinkle
over the top of the batter. Bake for 35 to 40 minutes, until golden brown
in color. Serve warm or cold.
Makes: 1 (9-inch) square
more Breakfast recipes
Reprinted with permission
from ©2002 Kevin L. Williams, Oasis Newsfeatures, Inc. The Amish
Cook: Recollections and Recipes from an Old Order Amish Family, published
by Ten Speed Press back
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