Rhubarb Cake

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Light and fluffy with sweet, sugary taste. Just the way a cake should be.

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Ingredients

1/2 C. butter or margarine
1 1/2 C. firmly packed brown sugar
1 egg
2 C. sifted all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 C. buttermilk or sour cream
1 1/2 C. finely chopped fresh or frozen rhubarb
Cinnamon and sugar mixture

Directions

Cream together butter and brown sugar, beat in egg. Sift together with flour, soda and salt; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Pour into greased 13x 9x2 inch pan; sprinkle with cinnamon and sugar. Bake at 350 degrees for 30 minutes.