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Rhubarb Cake
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The Palm Hotel Bed & Breakfast, Jamestown, California


  • 1/2 cup (125 ml) butter, softened
  • 1 cup (225 ml) brown sugar
  • 1 egg
  • 1 tsp (5 ml) vanilla
  • 2 cups (475 ml) all-purpose flour
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (2 ml) salt
  • 1 cup (225 ml) buttermilk
  • 2 cups (475 ml) fresh rhubarb, cut into 1/4 inch pieces
  • Topping:
  • 2 tbsp (30 ml) butter, melted
  • 1/2 cup (125 ml) brown sugar
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 cup (125 ml) chopped walnuts or almonds
  • Preheat oven to 350 degrees (175 C.).
  • In large bowl, cream butter and brown sugar;add egg and vanilla.
  • In separate bowl, mix flour, baking soda, and salt.
  • Add dry ingredients to creamed mixture alternately with buttermilk.
  • Fold in rhubarb.
  • Pour into greased 13 inch x 9 inch baking pan.
  • Mix topping; sprinkle evenly over batter.
  • Bake 45 to 50 minutes or until cake tests done.

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