Rhubarb Cake

This cake is delicious served warm with a scoop of vanilla ice cream.  Its even good for breakfast with a dollop of whipped cream on top!










Cake:
1/2 cup butter, softened
1 1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 cup milk *
1 TBS vinegar
2 cups rhubarb, cut fine
1 cup chopped walnuts
 
Topping:
1/2 cup brown sugar
3 TBS melted butter
1 tsp cinnamon
1/4 cup flour

Preheat oven to 350 degrees.

Cream together the butter and sugar.  Add the eggs and vanilla.  In a separate bowl, combine the flour, cinnamon, salt and soda together.  In another separate bowl, combine the milk and vinegar together and let rest for several minutes.  Alternately, add the dry ingredients and the milk/vinegar mixture to the butter mixture.  Stir in the rhubarb and nuts. 

Pour the cake batter into a greased and floured 9x13 pan.

Combine all of the topping ingredients and crumble on top of the cake.

Bake for 45 to 50 minutes in a 350 degree oven.

*If you wish, you may use 1 cup of sour cream instead of the milk/vinegar mixture.

Eileen