August 17, 2017
Fresh Tomatoes, Desserts, Cakes,
13x9 Sheet, Vegetables, Rhubarb, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Summer, Winter, Vegetarian, Flour, Open Fire, Kosher Dairy more
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Cream together butter and sugar.
Add egg and vanilla.
Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
Toss rhubarb with 1 tbsp flour and fold into batter.
Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
Topping: Blend together topping ingredients and sprinkle evenly over batter.
Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.
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