Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter or margarine -- |
| \N \N | Softened |
| ½ cup | Packed brown sugar |
| ½ cup | Sugar |
| 1 each | Egg |
| 1 teaspoon | Vanilla extract |
| 1¼ cup | All-purpose flour |
| ¾ cup | Whole wheat flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Ground cinnamon |
| 1 cup | Buttermilk |
| 2 cups | Rhubarb |
| \N \N | Dried fresh or frozen |
| \N \N | TOPPING: |
| ¼ cup | Packed brown sugar |
| 1½ teaspoon | Ground cinnamon |
In a mixing bowl, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in, x 9in. x 2-in. baking pan. Combine the topping ingredents; sprinkle evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden pick inserted near the Center comes out clean. Serve warm or at room temperature. Yield: 12-16 servings Recipe By : Taste of Home