Rhubarb Cake... so, so good.

Have you ever had Rhubarb Cake? My mom used to make it when rhubarb was in season (summertime) and it is so delicious. I made it last week and it was just as good as I remembered. If you serve it warm, with vanilla ice cream you just might die of deliciousness overload. Yes, it's a real condition.

RHUBARB CAKE

1/2 cup butter
1 ¼ cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3 cups rhubarb, chopped
1 tablespoon all-purpose flour

TOPPING:

1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar (I use some white sugar and some brown)

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
Bake at 350 degrees for 40 minutes.

These are not my pictures.