Description
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.
Ingredients
- ½ cup butter
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 cups rhubarb, chopped
- 1 tablespoon all-purpose flour
- ¼ cup butter
- 2 teaspoons ground cinnamon
- 1 cup packed brown sugar
Instructions
- In a large bowl
- cream together butter or margarine and sugar. Beat in egg and vanilla.
- In another bowl
- sift together 2 cups flour
- soda
- and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
- Toss rhubarb with 1 tablespoon flour
- and stir into batter. Spoon batter into buttered 9 x 13 inch pan
- and smooth the surface.
- Blend together 1/4 cup butter or margarine
- cinnamon
- and brown sugar; sprinkle evenly over batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Servings: 18