Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Brown sugar |
| ½ cup | Butter |
| 1 \N | Egg |
| ½ teaspoon | Salt |
| 1 cup | Buttermilk; sour milk or sour cream |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Baking powder |
| 1 teaspoon | Vanilla extract |
| 2¼ cup | Flour |
| 1½ cup | Cut rhubarb |
| ¼ cup | Sugar |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Nutmeg |
TOPPING
1.Preheat oven to 375
2.Cream sugar, butter, egg and salt 3.Stir in buttermilk, soda, baking powder, vanilla and flour 4.Add rhubarb and beat well
5.Pour into well-greased 9x13 cake pan 6.Sprinkle with topping
7.Bake for 35 minutes or until toothpick comes out clean NOTES : Notes: Serve as coffeecake, dessert cake with whip cream or ice cream.
Posted to recipelu-digest by Nadia Canty <wcanty@...> on Mar 1, 1998