Rhubarb season is close,here where I live and rhubarb is one of my favorites.I always have a lot of rhubarb in my freezer for pies,or just to stew it up and have with home made bread.It makes beautiful and tasty jam. This recipe I want to share is one of many I have using rhubarb but it is one of the best.My husband's Aunt gave it to me a long time ago,along with some rhubarb and it is very moist,easy to make and tasty.Let me know if you like it.
Check out my site for other great recipes at: www.havefunbaking.com
Rhubarb Cake
1/2 cup butter,softened (I use canola oil)
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 1 tablespoon of vinegar)
4 cups chopped rhubarb tossed in 1 tbls. flour ( If using frozen do not thaw)
Topping:
1/4 cup butter
2 tsp. cinnamon
1 cup packed brown sugar
To make topping,mix brown sugar and cinnamon;cut in butter and set aside.
Cream the butter and sugar.Add egg and vanilla,beat well.Combine flour,baking soda and salt and add to the creamed mixture alternately with the buttermilk.Add floured rhubarb gently into the batter.Spoon into a greased 13-in.x9-in.x2-in. baking pan.Sprinkle topping over the batter and bake at 350 F. for 45-50 minutes or until toothpick comes out clean.Cool on a wire rack before cutting.Refrigerate leftovers.
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