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Main Ingredients:
Margarine: 1/2 cup
Sugar: 1.5 cup
Egg: 1
Vanilla extract: 1 tsp
All-purpose flour: 2 cups
Baking soda: 1 tsp
Salt: 1/2 tsp
Buttermilk: 1 cup
Rhubarb: 2 1/4 cup, chopped
Topping Ingredients:
Margarine: 2-4 tbsp
Cinnamon: 2 tsp
Brown sugar: 1/2-1 cup
Directions:
1. Cream the margarine and sugar together in a bowl until smooth.
2. Beat in the egg and vanilla extract.
3. In a second bowl, sift the flour, baking soda, and salt. Add this to the creamed mixture along with the
buttermilk.
4. Take the rhubarb and chop it into about 1/2 (1 cm) pieces. Toss the pieces with 1 tbsp flour, then add into the
batter mix. Pour the batter into a greased 9x13 pan, spreading evenly.
5. For the topping, blend together all the ingredients, and sprinkle evenly over the batter.
6. Take the whole mess and put in it a 350 F (175 C) oven 45 mins, or until the cake comes out clean.
Published on March 24, 2009
Last edited on April 1, 2009
Herbs & Spices in this Recipe:
More Cakes and Cookies Recipes:
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Servings
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10-12
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Easiness
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Intermediate
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Prep Time
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10 min
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Cook Time
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45 min
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Ready in
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55 min
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Photo by
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Rating
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Nutrition Facts % Daily Value
Calories 271Fat 3.6 g 5 %
Fiber 1.2 g 5 %
Vitamin A
Vitamin C | 11 %
3 % | | Calcium
Iron | 7 %
7 % |
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