I love rhubarb and I always have it on hand in the freezer, makes great jam and each new season I raid the garden and stock up. This recipe is a favorite, given to me by my husband’s Aunt, a long time ago. Hope you try it!
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
120 minIngredients
Directions
Preheat oven to 350℉ (180℃).
Topping:
Combine brown sugar and cinnamon;cut in butter until small pieces remain. Set aside.
Cake:
Cream oil (or butter)and sugar; beat in egg and vanilla.
Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk until well blended.
Gently stir in floured rhubarb.
Spoon into a greased 13 inch by 9 inch by 2 inch baking pan. A 9 inch square pan will work equally as well.
Spread evenly.
Sprinkle with topping mixture.
Bake for 45 to 50 minutes or until a toothpick comes out clean.
Allow to cool on a wire rack before cutting.
Refrigerate leftovers.
