1/3 c. corn oil butter
1 1/4 c. sugar, divided
2 egg whites
1 c. buttermilk
1 1/2 tsp. vanilla
1 tsp. baking soda
2 c. unbleached flour
1/4 tsp. salt
1 1/2 lg. (2 c.) stalks rhubarb, diced
1 tsp. cinnamon
8 tbsp. hot coffee, divided

Preheat oven to 350 degrees. Using a wooden spoon, cream butter and 1 cup plus 2 tablespoons of the sugar. Add egg whites, buttermilk and vanilla; mix well. In 2 tablespoons of the hot coffee, dissolve baking soda. Add to creamed mixture.

Combine flour and salt; stir into creamed mixture. Fold in diced rhubarb and pour batter into a 9 x 13 inch baking pan sprayed with non stick vegetable coating. Combine remaining 2 tablespoons sugar with cinnamon; sprinkle over batter. Bake for 35-40 minutes. Remove from oven and brush top or hot cake with remaining 6 tablespoons hot coffee. Makes 15 servings.