I love rhubarb and this is my favourite recipe – I love the way the tart accepts so graciously the sweet and, because I’m a visual person, I also love the color. I’m not a baker because I’m more a savory person than a sweet person – but this cake tempts me every single time I make it. It’s one of those recipes you make once and it immediately goes into your keep file while you wait impatiently for the next rhubarb season.
Preparation time: 1/2 hour after rhubarb is prepared.
Servings: 1 or many
1/2 c. margarine 2 c. flour
1 egg 1 1/2 c. sugar
1 c. buttermilk 1 tsp. vanilla
1 tsp. baking soda 1/2 tsp. salt
2 c. chopped rhubarb 1 tbsp. flour
1/2 c. margarine 2 tsp. cinnamon
1 c. brown sugar (packed)
Rub margarine into sugar and cinnamon and set aside to sprinkle on cake top.
Cream margarine and sugar until smooth and creamy.
Beat in egg and vanilla.
Sift together floor, soda and salt.
Add to creamed mixture alternately with buttermilk.
Toss rhubarb with flour and mix gently into cake batter.
Spoon into greased 13” by 9” pan.
Smooth the surface.
Sprinkle topping evenly over batter.
Bake at 350° for 45 minutes or until the cake has risen and browned and comes away from pan sides. Top will be rich, dark brown and gooey with a wonderful cinnamon aroma.