- 1½ C brown sugar
- 1/2 C butter or margarine
- 1 egg
- 1 t vanilla extract
- 1 t baking soda
- salt to taste
- 1 C buttermilk
- 2 C flour
- 2 C fresh rhubarb, cut into 1/2" pieces
- Topping
- 1/2 C sugar
- 1/3 C flour
- 1/2 t cinnamon
- 1/4 C soft butter or magarine
Preheat the oven to 350°. Grease a 9 x 12 -inch baking pan.
Cream together the brown sugar, shortening, egg, and vanilla. Add
the baking soda and salt to the flour, and then combine with the brown sugar
mixture. Add the buttermilk and fold in the rhubarb. Pour the batter
into a greased and floured baking pan.
Separately combine the Topping ingredients and sprinkle them on top.
Bake 30-45 minutes, or until a toothpick inserted in the center comes out clean.
One of our favorite summer desserts, made with newly cut rhubarb from the garden.
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