Old-Fashioned Rhubarb Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking pan. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. (5 minutes)

Recipe View In a separate bowl, whisk together 2 cups of flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. (5 minutes)

Recipe View In a small bowl, toss the chopped rhubarb with 1 tablespoon of flour. This will help prevent the rhubarb from sinking to the bottom of the cake. Gently fold the rhubarb into the batter. (3 minutes)

Recipe View Pour the batter into the prepared baking pan and spread evenly. (2 minutes)

Recipe View In a medium bowl, combine the brown sugar, cold butter pieces, and cinnamon. Use your fingers or a pastry blender to cut the butter into the sugar and cinnamon until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the batter. (5 minutes)

Recipe View Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown. (45 minutes)

Recipe View Let the cake cool slightly before slicing and serving. (10 minutes)