Mom's Rhubarb Cake

The sugar and cinnamon topping bakes to a wonderfully sweet golden "crisp" which offsets the tart of the rhubarb.

1/2 cup butter, softened
1 1/2 cups firmly packed brown sugar
1 egg
1 t vanilla extract
2 cups flour
1/4 t salt
1 t baking soda
1 cup buttermilk
2 cups chopped fresh rhubarb
1/2 cup pecans or walnuts, chopped (optional)
1/2 cup sugar
1 t cinnamon

Preheat oven to 350°. Spray a 9x13" baking pan with cooking spray; set aside.

In a large mixing bowl with a hand held mixer, cream the butter til light and fluffy. Add the brown sugar slowly, continuing to beat, til the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture til well-blended.

In a separate bowl sift together the flour, salt and baking soda.

Add buttermilk alternately with the flour mixture to the butter mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into prepared pan, spreading evenly.

In a small bowl blend together the nuts, sugar and cinnamon and sprinkle evenly over the top. Bake 45 to 50 minutes, or til a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.

Serve with whipped cream while cake is still slightly warm.

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