Rhubarb Cake

This is allrecipes.com. I gave my mother-in-law this recipe a long time ago; so long in fact, that I don't even remember making this cake or giving the recipe to anyone. Oops! It sounds fantastic though! I'll have to try it again.

The woman who posted it on allrecipes.com also commented: Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.

Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Notes: