Shout out to Angela who sent me this recipe over two years ago! Ryan and I love it, and it’s a delicious way to use up some rhubard in our ya
Cream together butter and sugar. Beat in egg and vanilla.
Blend 2 cups of flour with baking soda and salt. Alternate adding and mixing flour blend and buttermilk into the creamed sugar. (A third at a time.)
Toss chopped rhubarb with the Tbsp of flour to coat. Fold into batter.
Grease a 9 x13 pan (I obviously didn’t read this part since the pan is no 9×13 in my picture). Add batter to pan and then blend topping ingredients. Sprinkle over the batter. Bake in the 350 oven for 45 mins. Test with a tooth pick. Enjoy!
We certainly are enjoying it! It’s already half gone!
- 1/2 cup margarine (I used butter)
- 1 and 1/4 cups sugar
- 1 egg (we had no eggs so I used a third of a banana)
- 1 tsp vanilla
- 2 cups sifted flour
- 1 tsp baking SODA
- half tsp salt
- 1 cup buttermilk (or 1 cup milk and 1Tbsp lemon juice)
- 2 cups of Rhubarb
- 1 Tbsp of flour
- 1/4 margarine (I used butter)
- 2 tsp cinnamon
- 1 cup of packed brown sugar