Ingredients
Cake:
2 cups flour (AP is fine)
1.5 cups sugar
2+ cups diced rhubarb (2 to 3 stalks)
0.5 cup margarine
1 large egg
1 tsp vanilla
1 cup buttermilk
1 tsp baking soda
Topping:
0.5 to 1 cup of brown sugar
2 to 3 tsp. cinnamon
Preparation
Preheat oven to 425 F. Dissolve baking soda in the buttermilk. Dust rhubarb with some of the flour. Mix all ingredients (adding rhubarb last) well. Pour into a greased 9 x 13 inch pan. For topping, mix brown sugar and cinnamon, then crumble on top of the poured batter. Bake at 325 F for one hour.
