An easy cake recipe for the spring when the rhubarb is up!
1 1/2 cups brown sugar
1/2 cup margarine or butter
1 egg
1 tsp vanilla
1 cup sour milk or buttermilk
1 tsp soda
2 cups flour
1 1/2 cups chopped rhubarb
Cream together sugar, margarine and egg until smooth. Mix in vanilla, sour milk, flour and rhubarb.
Spread in 9" x 12" cake pan.
Top with:
1 cup white sugar
1 tsp cinnamon
3/4 cup chopped nuts (optional)
Bake at 350° for 35 - 40 minutes.
Note: reconstituted buttermilk powder works well instead of sour milk.
