Ingredients
1/2 cup butter, softened1-1/2 cups sugar2 eggs1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1/4 teaspoon ground nutmeg1 cup buttermilk4 cups chopped fresh or frozen rhubarbTOPPING:1 cup all-purpose flour1/2 cup packed brown sugar1 teaspoon ground cinnamon1/2 cup cold butter, cubed
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13x9-in. baking dish.
In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
