Fresh Rhubarb Cake

• 4 cups sliced fresh rhubarb (about 1 1/2 pounds)
• 1 1/3 cups sugar, divided
• Cooking spray
• 1/3 cup butter or stick margarine, softened
• 1 large egg
• 2 teaspoons grated orange rind
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup low-fat buttermilk

1. Preheat oven to 350u0b0.
2. Combine rhubarb and 2/3 cup sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray. Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Beat in orange rind and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon batter over rhubarb mixture. Bake at 350u0b0 for 55 minutes or until a wooden pick inserted in center comes out clean.

fresh rhubarb, sugar, cooking spray, butter, egg, orange rind, vanilla, flour, baking powder, baking soda, salt, lowfat buttermilk

Taken from www.myrecipes.com/recipe/fresh-rhubarb-cake (may not work)