Rhubarb Buckle

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 1 egg
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 3 cups sliced fresh or frozen rhubarb, thawed and drained
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1 cup sugar
• 1/2 cup butter, cubed
• 3 tablespoons milk
• 1 teaspoon vanilla extract

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk and mix well. Stir in rhubarb and vanilla.
2. Pour into a greased
3. . Sprinkle with brown sugar and nuts. Bake at 350u0b0 for 45 minutes or until a toothpick inserted in the center comes out clean.
4. Meanwhile, in small saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately.

butter, sugar, egg, flour, baking soda, salt, buttermilk, frozen rhubarb, vanilla, brown sugar, walnuts, sugar, butter, milk, vanilla

Taken from www.tasteofhome.com/recipes/rhubarb-buckle/ (may not work)