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Lunar Rhubarb Cake

Source of Recipe

Country Cooking Cookbook


List of Ingredients

Batter:
1/2 cup margerine
1 1/2 cups white sugar
1 egg
1 tsp. vanilla
2 cups. all purpose flour
1 tsp. salt
1 cup buttermilk or sour milk
2 cups rhubarb, cut into 1/2 inch pieces
1 tbsp. flour

Topping:
1/4 cup margerine
2 tsp. cinnamon
3/4 cup (firmly packed) brown sugar


Recipe

Sift 2 cups of flour, baking soda and salt together. Cream margerine and sugar until smooth. Beat in egg and vanilla. Add sifted four mixture alternatly with buttermilk. (3 dry-2 liquid) Toss rhubarb with 1 tbsp. of flour. Mix gently into batter. Pour into 9x13 inch pan. Smooth surface. Mix topping and spoon over top (it is rather thick) Bake at 350 degrees for 45 minutes.