Rhubarb Cake I

Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

• Calories: 245 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• ½ cup butter
• ¼ teaspoon salt
• 1 ½ cups white sugar
• ¼ cup butter
• 1 cup buttermilk
• 1 tablespoon all-purpose flour
• 2 cups rhubarb, chopped

Recipe Instructions

Step 1

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Step 2

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.

Step 3

In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

Step 4

Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.

Step 5

Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.