Rhubarb Cake
1/2 cup butter
1-1/2 cup granulated sugar
1 egg
1 tsp. vanilla
2 cup sifted all-purpose flour
2 to 3 tsp cinnamon (more if you like cinnamon)
1 tsp. soda
1/2 tsp. salt
1 cup buttermilk
2 cup chopped rhubarb, in 1/2-inch pieces
1 tbsp. flour
Topping:
1/4 cup butter (do not melt)
2 tsp cinnamon
1 cup firmly packed brown sugar
Batter: Cream butter and sugar until smooth and creamy; beat in egg and vanilla.
Sift together flour, soda and salt. Add to creamed mixture alternately with buttermilk, making 3 dry and 2 liquid additions. Toss rhubarb with 1 tbsp. flour and mix gently into batter. Spoon into buttered 13 x 9-inch cake pan and smooth the surface.
Topping: Blend together all ingredients and sprinkle evenly over batter.
Bake at 350oF for 45 minutes or until cake has risen and browned and comes away from the edges, and a skewer inserted in centre comes out clean. Makes about 18 servings.