Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar; white, brown or mix |
| 1 cup | Butter |
| 1 \N | Egg |
| 1 teaspoon | Vanilla extract |
| 2 cups | Unbleached flour |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 cup | Milk; or |
| 1 cup | Buttermilk plus a little more |
| 2 cups | Rhubarb; finely chopped |
| \N \N | Topping: |
| ½ cup | Sugar |
| 1 teaspoon | Cinnamon |
| ½ cup | Coconut; flaked or shredded |
| \N \N | Chopped nuts; optional |
Preheat oven to 325x. Grease a 9" x 12" baking pan.
Cream sugar, butter, egg and vanilla. Mix in flour, baking soda, salt and milk. Fold in rhubarb. Turn into prepared pan. Bake for 1 hour.
Combine topping ingredients and sprinkle on top of the cake.
Note: My original directions do not indicate when the topping gets sprinkl on - before or after baking. My guess is before.
Posted by Ilene Warfield.