Monday, May 17, 2010

Rhubarb Cake

"Tis the season"!
I seen my first sighting of fresh, locally grown rhubarb at the farmers market this weekend and couldn't wait to whip up some sweet yummy rhubarb dessert!

1/2 cup butter (softened)
1-1/2 cups white sugar
1 egg
1 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk or sour milk (1 tbsp white vinegar with milk equally 1 cup)
3 cups chopped rhubarb
1 tbsp all purpose flour
1/4 cup cold butter
2 tsp cinnamon
1 cup packed brown sugar

Preheat oven to 350. In a medium bowl mix flour, baking soda and salt - set aside.
In a large bowl cream soft butter and sugar. Beat in egg and vanilla. Add buttermilk/sour milk. Slowly add dry ingredients, mix well.
Toss chopped rhubarb with the 1 tbsp of flour and fold into batter.
Pour mixture into greased and floured 9 x 13 baking pan.
Cut cold butter into brown sugar and cinnamon. Sprinkle mixture evenly over batter.
Bake at 350 for 45 minutes.

Serve with ice cream..........delicious!

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