Rhubarb Buttermilk Cake

• 2 1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. buttermilk
• 1 1/2 c. brown sugar
• 1 egg, slightly beaten
• 2/3 c. corn oil
• 1 tsp. vanilla
• 2 c. chopped fresh or frozen rhubarb
• 1/2 c. chopped nuts
• 1/2 c. granulated sugar
• 1/2 tsp. cinnamon
• 1 Tbsp. butter

1. Sift together first 3 ingredients in large bowl.
2. Stir together in medium bowl the buttermilk, brown sugar, egg, oil and vanilla and then add to dry ingredients, stirring until just combined. Fold in rhubarb and nuts.
3. Pour batter into 13 x 9 x 2-inch baking pan.
4. Sprinkle with mixture of 1/2 cup granulated sugar, cinnamon and butter which you combined by stirring with a fork.
5. Bake at 350u0b0 for 40 minutes or until toothpick inserted in center comes out clean.
6. Serve warm or cool.

flour, baking soda, salt, buttermilk, brown sugar, egg, corn oil, vanilla, frozen rhubarb, nuts, sugar, cinnamon, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215471 (may not work)