1/2 c Butter or margarine — 1/2 ts Baking soda
Softened 1/4 ts Salt
1/2 c Packed brown sugar 1/4 ts Ground cinnamon
1/2 c Sugar 1 c Buttermilk
1 ea Egg 2 c Rhubarb
1 ts Vanilla extract Dried fresh or frozen
1 1/4 c All-purpose flour TOPPING:
3/4 c Whole wheat flour 1/4 c Packed brown sugar
1 ts Baking powder 1 1/2 ts Ground cinnamon
In a mixing bowl, cream butter and sugars. Add egg and vanilla; beat
until fluffy. Combine flours, baking powder, baking soda, salt and
cinnamon; add to creamed mixture alternately with buttermilk, mixing
well after each addition. Stir in rhubarb. Pour into a greased 13-in,
x 9in. x 2-in. baking pan. Combine the topping ingredents; sprinkle
evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden
pick inserted near the Center comes out clean. Serve warm or at room
temperature. Yield: 12-16 servings
Yields
1 servings