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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
1/2 cup butter |
1 1/2 cups white sugar |
1 egg |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup buttermilk |
2 cups rhubarb, chopped |
1 tablespoon all-purpose flour |
1/4 cup butter |
2 teaspoons ground cinnamon |
1 cup packed brown sugar |
Directions:
1. In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
2. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
3. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
4. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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