In small bowl combine together the sugar, cinnamon, and butter. Set aside. Next, in a large bowl stir together the flour, baking soda and salt. Set this aside also. In a medium bowl stir together the brown sugar, egg, buttermilk, oil, and vanilla. Add this mixture to the dry mixture stirring until completely mixed. Fold in the rhubarb and nuts.
Place batter into a greased 13x9x2 inch baking dish. Sprinkle with the sugar, butter, and cinnamon mixture. Bake in a 350 degree F. oven for 40 minutes or until a toothpick inserted into the center comes out clean.
Serve warm or cool. Makes 12 to 16 servings.
By Sandy from Graettinger, IA
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Cream sugar and margarine. Blend in eggs, one at a time. Sift flour, soda, salt and cinnamon together. Add flour and cold coffee alternately. Mix 2 minutes.
A great way to use the rhubarb that so many have grown this summer. Layer rhubarb, sugar, gelatin and marshmallows in a 9x13 greased pan.
Preheat oven to 350 degrees F. In a large saucepan, combine rhubarb and 1 cup sugar. Cook over medium heat for 12 -15 minutes or until rhubarb is tender.
Grease and flour a 9x13 inch cake pan. Evenly layer 5 cups diced rhubarb in pan. Sprinkle 2 cups sugar over rhubarb. Sprinkle dry gelatin over the sugar and rhubarb layers.
This is a great summer recipe! In my area, rhubarb is coming on very strong right now. My husband enjoys rhubarb recipes very much and this is no exception!
In a mixing bowl, cream butter and 1 cup sugar. Add egg, beat well. Combine buttermilk and vanilla, set aside. Combine flour, baking soda and salt.
Spread on top of crumb mixture. Bake at 350 degrees F for 40-45 minutes (just until custard is almost set). Take out of oven and top with meringue.
Cream butter and sugar until smooth, beat in egg and vanilla. Mix together the 2 cups of flour, soda and salt. Add to creamed mixture alternately with buttermilk, making 3 dry and 2 liquid additions.
Beat egg, add sugar, cream, soda, and flour. Add rhubarb to the batter last. Bake about 1/2 hour in moderate oven (350 degrees).
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Mix the cake mix according to the directions and pour into a greased cake pan. Sprinkle the diced rhubarb over the unbaked cake.
Cream butter. Add brown sugar, cream thoroughly. Add beaten egg, salt, vanilla, then buttermilk alternately with flour and soda. Add rhubarb.
Dot batter with 1 Tbsp. butter or margarine and sprinkle with 1 Tbsp. sugar and some cinnamon. Can leave off sugar and cinnamon and serve with whipped topping.
Cream together sugars, egg and butter. Alternate next dry and wet ingredients: buttermilk, flour, soda, salt and vanilla. After this is mixed, fold in rhubarb.
Mix all cake ingredients together for cake. Then mix all ingredients together for topping and put on top of cake. Bake 35-40 minutes at 350 degrees F.
Sprinkle rhubarb in a greased 10 inch heavy skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter.
