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Rhubarb Buttermilk Cake


  • 1/2 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1 Tbsp. softened butter
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups packed brown sugar
  • 1 slightly beaten egg
  • 1 cup buttermilk
  • 2/3 cup cooking oil
  • 1 tsp. vanilla
  • 2 cups chopped fresh (or frozen) rhubarb
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  • 1/2 cup chopped nuts


In small bowl combine together the sugar, cinnamon, and butter. Set aside. Next, in a large bowl stir together the flour, baking soda and salt. Set this aside also. In a medium bowl stir together the brown sugar, egg, buttermilk, oil, and vanilla. Add this mixture to the dry mixture stirring until completely mixed. Fold in the rhubarb and nuts.

Place batter into a greased 13x9x2 inch baking dish. Sprinkle with the sugar, butter, and cinnamon mixture. Bake in a 350 degree F. oven for 40 minutes or until a toothpick inserted into the center comes out clean.

Serve warm or cool. Makes 12 to 16 servings.

By Sandy from Graettinger, IA

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