Absolute Deliciousness...

I used some more of that rhubarb that's been sitting in my fridge tonight to make a cake. It is scrumptious!

It's all crusty on top, gooy-rhubarby on bottom and with a little ice cream and a cup of tea, it just hits the spot. I tried to take a pic, but it's one of those things where a picture just doesn't do it justice, if ya know what I mean.

If you have rhubarb, (and don't have a diet, cuz honestly, this will ruin any diet) this is highly recommended! And you know, heck with the diet, make some anyway! (Oh, and Joan, I'll bring you some if you come 'pishen with me!heh)

Rhubarb 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 cups rhubarb, chopped
• 1 tablespoon all-purpose flour
• 1/4 cup butter
• 2 teaspoons ground cinnamon
• 1 cup packed brown sugar

1. In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
2. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
3. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
4. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes.

The recipe came from here. I've found quite a few good ones at this site, although you do have to sift through the submissions a little.