April 20th, 2011 / Tags:Prentiss , Recipes / Categories: Cakes and Frostings, Coffee Cakes, Recipe /
No Comments »
Submitted by: Colleen and Jeff Prentiss
1 1/2 cuup brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
2 teaspoons cinnamon
3 cups rhubarb (diced)
Mix brown sugar, oil and egg, beat well. Add buttermilk — then sift dry ingredients, blend; stir in rhubarb. Pour into 9×13 cake pan.
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Mix together and sprinkle over cake.
Bake at 350 degrees for 40 to 45 minutes.
***For you rhubarb fans, this is a must bake cake! You can use frozen rhubard if fresh is not available. Fresh is best, but frozen will do!! Enjoy!
