Ingredients
1/2 cup canola oil or butter (softened)
1-1/2 cups sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk ( I use milk and vinegar)
4 cups chopped rhubarb tossed in 1 tablespoon of flour (if using frozen do not thaw)
Topping:
1/4 cup butter
2 tsp. cinnamon
1 cup packed brown sugar
Preparation
For topping: Combine brown sugar and cinnamon;cut in butter until small pieces remain.
For cake: Cream oil (or butter)and sugar;beat in egg and vanilla.Combine the flour,baking soda and salt;add to creamed mixture alternately with buttermilk until well blended.Gently stir in floured rhubarb. Spoon into a greased 13-in.x9-in.x2-in. baking pan and spread evenly.Sprinkle with topping mixture;bake at 350 F. for 45-50 minutes or until a toothpick comes out clean.Allow to cool on a wire rack before cutting.Refrigerate leftovers.
More good recipes found on: www.havefunbaking.com
