Old-Fashioned Rhubarb Cake
This recipe for rhubarb cake uses buttermilk for moist results. This cake is delicious served warm with ice cream. 
white sugar
1 ½
cups
butter
½
cup
egg
1
large
vanilla extract
1
teaspoon
all-purpose flour
2
cups
baking soda
1
teaspoon
salt
¼
teaspoon
buttermilk
1
cup
rhubarb, chopped
2
cups
all-purpose flour
1
tablespoon
packed brown sugar
1
cup
butter
¼
cup
ground cinnamon
2
teaspoons
 Preheat the oven to 350 degrees F (175 degrees C).
  Beat butter and sugar together in a large bowl with an electric mixer until lighter in color. Beat in egg and vanilla.
  Sift 2 cups flour, baking soda, and salt together in a separate bowl; add alternately with buttermilk to butter mixture.
  Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13-inch pan, and smooth the surface.
  Mix brown sugar, 1/4 cup butter, and cinnamon together; sprinkle evenly over batter.
  Bake in preheated oven until a toothpick inserted into the cake comes out clean and the top is golden, about 45 minutes.
