- 2 cups rhubarb (chopped)
- 2 cups flour
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 baking soda
- 1 egg
- 1/2 cup butter
- **Topping**
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter
- 1/2 cup walnuts (chopped optional)
Description
Rhubarb Cake
Directions
- Preheat oven 350
- In a large mixing bowl add… butter and sugar cream together.
- Beat in egg and vanilla.
- Gradually mix in salt, flour, soda, cinnamon and buttermilk blend well.
- Fold in rhubarb.
- Spray 9x13
- Pour batter into pan and bake for 50 minutes or until toothpick comes out clean.
- In a small bowl cream together the cinnamon, brown sugar and butter.
- Stir in walnuts.
- Serve with your favorite ice cream, Whip topping or Cool whip.
OOOOh,that dessert looks socimpturus. We had several rhubarb plants when we moved to our current home 26 years ago, but somehow,they have all vanished. I think they got crowded out by the obnoxious tree that I keep asking my husband to remove. One of these years, I will replace them. I’ve started a couple other berry bushes and trees this year, so perhaps next year. Our first garden crop is always the asparagus, though that too is thinning out some. We have also been eating from our salad bowl and spinach patches for about two weeks. Not much beats a salad harvested, to table, to mouth within minutes!