It's about that time of year again: when the rhubarb plant my husband transplanted from his grandma's yard to ours is in full production mode. That means tons and tons of rhubarb! This cake is one good way to use some of it. It has a very tender crumb and is moist and delicious. It's good as is, or topped with a little whipped cream.
1/2 cup butter, softened
2 c. flour
1/2 t. baking soda
1/2 t. salt
1 cup buttermilk (or soured milk made by putting 2 t. lemon juice in the bottom of the 1 cup measure and adding milk to the top. Allow it to stand for about 5 minutes.)
1 1/2 t. vanilla
1 c. sugar
2 c. sliced rhubarb, sliced about 1/4 inch thick
1/4 c. sugar
3/4 t. cinnamon
Preheat oven to 350. Spray a 9x13 pan with pan spray. Whisk together the flour, baking soda, and salt. Set aside. Beat butter and sugar together well, until light and fluffy. This should take about 2 minutes. Add the egg and vanilla, and beat well. Add 1/3 of the flour mixture and mix well. Add 1/2 of the buttermilk, then 1/3 of the flour, the rest of the buttermilk, and the last 1/3 of the flour mixture. Mix well between each addition. Fold in the sliced rhubarb. Spread batter evenly in the pan. For topping, mix the sugar and cinnamon together thoroughly. Sprinkle over the batter. Bake for 30-35 minutes, or until a pick inserted in the center comes out with a few moist crumbs attached. Cool 30 minutes before serving.