Moist and sweet-tart, this breakfast treat could double as dessert!
1 ½ C. brown sugar
½ C. margarine, softened
1 egg
1 C. buttermilk
2 C. flour
1 tsp. baking soda
1 tsp. vanilla
2 ¼ C. diced rhubarb (fresh
½ C. sugar
2 T. cinnamon
Preheat the oven to 350º. Cream the sugar and margarine, add the egg. Dissolve the baking soda in the buttermilk and add to the creamed mixture, then add the dry ingredients and rhubarb. Spread the batter in a greased/sprayed 9×13 pan. Sprinkle the remaining sugar and the cinnamon over the top of the cake and bake for 40 minutes or just until a toothpick inserted in the center comes out dry. Do not overbake!