| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine; softene |
| 1/2 | c | Packed brown sugar |
| 1/2 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 1 1/4 | c | All-purpose flour |
| 3/4 | c | Whole wheat flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cinnamon |
| 1 | c | Buttermilk |
| 2 | c | Rhubarb |
| Dried fresh or frozen | ||
| Topping: | ||
| 1/4 | c | Packed brown sugar |
| 1 1/2 | ts | Ground cinnamon |
INSTRUCTIONS
Recipe by: Taste of Home In a mixing bowl, cream butter and sugars. Add egg and vanilla; beat until fluffy. Combine flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in rhubarb. Pour into a greased 13-in, x 9in. x 2-in. baking pan. Combine the topping ingredents; sprinkle evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden pick inserted near the Center comes out clean. Serve warm or at room temperature. Yield: 12-16 servings Posted to MC-Recipe Digest V1 #616 by thelma@pipeline.com on May 18, 1997
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