Rhubarb Cake

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Recommended by June Shockley
I am going to try this in 2 loaf pans instead of a 9x13.  I think a bundt pan might work too.  If you use a bundt pan it will probably take a little longer to bake.  Be sure to insert a skewer to test for doneness.  The pick should come out clean.  This might even be good as a muffin.   Happy baking, nothing says spring like rhubarb!

Rhubarb Cake

Ingredients
Original recipe makes 1 - 9 x 13 inch cake
1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 1/2 cups rhubarb, chopped
1 tablespoon all-purpose flour
1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar
1/2 cup chopped pecans (optional)

Directions

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
Blend together 1/4 cup butter, cinnamon, and brown sugar, pecans (optional); sprinkle evenly over batter.
Bake at 350 degrees F for 45 minutes.