Rhubarb Cake
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For the batter:
• ½ cup butter
• ½ cup butter
• 1 ½ cups white sugar
• 1 egg
• 1 tsp vanilla essence
• 2 cups flour
• 1 tsp soda
• ½ tsp salt
• 1 cup buttermilk
For the Rhubarb:
• 3 cups fresh Rhubarb cut into ½” pieces
• 1 tbsp flour
Toss the Rhubarb in the flour and gently mix into the above batter mix.
For the Topping:
• ¼ cup butter
• 2 tsp cinnamon
• 1 cup firmly packed brown sugar
Mix these three ingredients together using your fingers or a processor.
Preparation:
Preheat the oven to 350°F.
For the batter, cream the butter and sugar until smooth. Beat in egg the egg and vanilla.
Sift the flour, salt and soda together.
Mix the flour mix into the butter mix alternating the buttermilk and the dry ingredients.
Gently add the Rhubarb to the batter.
Pour the batter into a 9” x 13” baking pan and smooth the surface.
Sprinkle the topping over the batter and bake at 350°F for 45 minutes.
For the batter:
