Post by Darlene on Sept 1, 2010 20:47:36 GMT -5
1/2 cup butter
1/2 cup sugar
1 cup brown sugar
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
1 1/2 cup raw rhubarb, finely chopped
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 375 degrees
Cream together butter and sugars. Add egg and stir well. Add buttermilk and vanilla and mix well.
In separate bowl combine salt, baking soda and flour. Add to the creamed mixture and stir well. Fold in the chopped rhubarb.
Spread batter into a greased and floured 9 x 13 pan.
In a small bowl combine the topping ingredients (sugar and cinnamon). Sprinkle on top of the batter.
Bake 30 to 35 minutes or till cake tested done (the toothpick bit)
1/2 cup sugar
1 cup brown sugar
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
1 1/2 cup raw rhubarb, finely chopped
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 375 degrees
Cream together butter and sugars. Add egg and stir well. Add buttermilk and vanilla and mix well.
In separate bowl combine salt, baking soda and flour. Add to the creamed mixture and stir well. Fold in the chopped rhubarb.
Spread batter into a greased and floured 9 x 13 pan.
In a small bowl combine the topping ingredients (sugar and cinnamon). Sprinkle on top of the batter.
Bake 30 to 35 minutes or till cake tested done (the toothpick bit)