Rhubarb Cake

1 1/2 cups brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 cup buttermilk or sour milk
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups diced raw rhubarb -- up to 2 cups
1/3 cup sugar
1 teaspoon cinnamon

Cream sugar and butter. Add egg and vanilla and mix well. Sift together flour, salt and soda and add alternately with the buttermilk.

Add rhubarb and turn batter into a greased 9-by-13-inch pan. Combine sugar and cinnamon and sprinkle over cake batter.

Bake 40 to 45 minutes in a moderate oven (350F).

Rhubarb Cake printer friendly version located here. (Just the recipe. Nothing else.)
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