Print Friendly Recipe
- 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
- 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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