Source:

The Palm Hotel Bed & Breakfast, Jamestown, California

Serves/Makes:12

Ingredients

• 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

Preparation

• 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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