Rhubarb Cake

It’s rhubarb time!
     
     We just planted rhubarb last year but my plant has really taken off! In fact some of it got too big for me to use so I hope it comes back soon so I can try a couple of new recipes I have found! Fresh rhubarb is a sure sign that spring is truly here. The recipe I am going to share with you today is one my mother used to make. It’s an old standby that’s always good. I like to serve it with a little whipped topping. Hope that you enjoy it too!

Rhubarb Cake:
1 1/2 cups brown sugar
1/2 cup butter
1 egg
1 cup buttermilk
2 cups flour
1 tsp soda
1/2 tsp salt
1 1/2 cups chopped rhubarb

Topping:
1/2 cup sugar
1 tsp cinnamon
1/2 cup chopped nuts (optional)

     Mix ingredients in order given except the rhubarb. Put small amount of batter in bottom of greased 9x13 pan, then spread the rhubarb evenly over the batter, pour remaining batter over the rhubarb. (The rhubarb will not settle to bottom of the pan this way). Sprinkle with topping. Bake at 350 degrees, 40-45 minutes.

     98% of my flowers are planted! It seems so early but I wanted them planted before the rain that was predicted came! I still have some seeds to plant. I love the old fashioned flowers from seed too!  Have a great week!