Rhubarb is a spring delight. Pair it up with some cinnamon and brown sugar for a special spring treat that has calcium, vitamins A, C, protein and fiber. Don’t forget though, this is a treat.
TOPPING
GREASE 9 x 13 pan and preheat oven to 350F.
Cream butter and sugar in bowl til fluffy. Add egg and vanilla. In separate bowl, sift flour, soda and salt. Alternately add flour mix and cup of buttermilk to butter mixture, beginning and ending with flour. Toss rhubarb with 1 tablespoon of flour and add to the batter. Pour into pan. FOR TOPPING: Combine butter, cinnamon and brown sugar together until crumbly. Sprinkle over batter and bake in over for 35-45 mins.
(Recipe adapted from Five Reasons to Love Rhubarb, Jen Arnold, Pastry Chef)
- ½ cup butter
- 1 cup sugar
- 1 large egg
- 1 tsp. real vanilla extract
- 2 cups unbleached flour or whole wheat flour
- 1 tsp. non-alum baking soda
- ¼ tsp. salt
- 1 cup buttermilk
- 2 cups chopped rhubarb
- 1 tbs. Flour
TOPPING
- ¼ cup butter
- 2 tsp. cinnamon
- 1 cup brown sugar
GREASE 9 x 13 pan and preheat oven to 350F.
Cream butter and sugar in bowl til fluffy. Add egg and vanilla. In separate bowl, sift flour, soda and salt. Alternately add flour mix and cup of buttermilk to butter mixture, beginning and ending with flour. Toss rhubarb with 1 tablespoon of flour and add to the batter. Pour into pan. FOR TOPPING: Combine butter, cinnamon and brown sugar together until crumbly. Sprinkle over batter and bake in over for 35-45 mins.
(Recipe adapted from Five Reasons to Love Rhubarb, Jen Arnold, Pastry Chef)
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