Ingredients & Directions
1 1/2 c Brown sugar
1/2 c Butter
1 Egg
1/2 ts Salt
1 c Buttermilk; sour milk or
-sour cream
1 ts Baking soda
1/2 ts Baking powder
1 ts Vanilla extract
2 1/4 c Flour
1 1/2 c Cut rhubarb
TOPPING
1/4 c Sugar
1 ts Cinnamon
1 ts Nutmeg
1.Preheat oven to 375
2.Cream sugar, butter, egg and salt
3.Stir in buttermilk, soda, baking powder, vanilla and flour
4.Add rhubarb and beat well
5.Pour into well-greased 9×13 cake pan
6.Sprinkle with topping
7.Bake for 35 minutes or until toothpick comes out clean
NOTES : Notes: Serve as coffeecake, dessert cake with whip cream or ice
cream.
Yields
1 Servings