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

Oven 350 degrees. Cream butter and 1 cup plus 2 tablespoons sugar. Add egg whites, buttermilk and vanilla. Mix well. Dissolve baking soda in 2 tablespoons hot water. Add to creamed mixture.

Combine flour and salt, stir into mixture. Fold in diced rhubarb and pour batter into 9 x 13 inch pan sprayed with nonstick vegetable coating. Combine remaining 2 tablespoons sugar with cinnamon and sprinkle over batter.

Bake 35 to 40 minutes. Remove and brush top of cake with remaining 6 tablespoons hot coffee. 15 servings.