Rhubarb Cake

• 1/2 c. unsalted butter
• 1 1/4 c. light brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2 Tbsp. cinnamon
• 1 1/2 c. sifted cake flour
• 1 tsp. baking soda
• 2/3 c. buttermilk, yogurt or sour cream
• 1 1/2 c. rhubarb, cut into 1/2-inch pieces
• 1/4 c. granulated sugar

1. Cream butter with brown sugar until light and fluffy.
2. Beat in eggs, one at a time.
3. Then beat in vanilla and 1 tablespoon cinnamon.
4. Sift flour and baking soda and beat mixture into butter mixture in 3 parts, alternating with buttermilk.
5. Fold in rhubarb. Pour batter in standard 8 x 8 x 2-inch glass baking dish.
6. Blend sugar and remaining cinnamon and sprinkle over top.
7. Bake until toothpick comes clean, 45 minutes at 375u0b0.
8. Top with whipped cream.

unsalted butter, light brown sugar, eggs, vanilla, cinnamon, cake flour, baking soda, buttermilk, rhubarb, granulated sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067555 (may not work)