Ingredients
2 cups diced fresh or frozen rhubarb1/4 cup plus 2/3 cup sugar, divided1/2 cup butter, softened2 large eggs1-1/2 teaspoons vanilla extract1-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/8 teaspoon baking soda3/4 cup buttermilk2 tablespoons brown sugar1/2 teaspoon ground cinnamon
Preparation
Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture.
Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
