Serve this delicious pan cake warm with vanilla ice cream!
For 15 Serving(s)
In a large mixing bowl, blend 1/2 cup butter and sugar. Beat in egg and vanilla.
Sift 2 cups flour into a separate bowl, and mix in baking soda and salt. Add this to creamed mixture, alternating with buttermilk - 3 additions of flour and two additions of buttermilk.
In another bowl, toss rhubarb with 1 tablespoon flour until coated, and gently fold into the buttermilk batter. Do not overmix. Transfer into lightly greased 9x13 baking pan.
Mix together brown sugar and cinnamon. Mix in 2 tablespoons softened butter. Mixture will become crumbly. Sprinkle evenly over batter in pan, and bake in 350°F oven for 45 minutes. Cake is finished baking when it has risen, browned and coming away from the pan sides.
Cool and serve from the pan.
BUTTERMILK SUBSTITUTION - Add 1 tablespoon white vinegar to 1 cup 2% milk.
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