Cream butter and sugar until smooth, beat in egg and vanilla. Mix together the 2 cups of flour, soda and salt. Add to creamed mixture alternately with buttermilk, making 3 dry and 2 liquid additions. Toss rhubarb with 1 tbsp flour and mix gently into the batter. Spoon into a buttered 13 by 9 in. pan, smooth surface.
Topping: Blend together all ingredients and sprinkle evenly over the batter.. Bake at 350 for 45 min.
By Peggy Lewis
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