1 1/2 c. brown sugar, packed
1/2 c. (1 stick) butter
1 egg
1/2 tsp. salt
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
2 c. all-purpose flour
1 1/2 c. raw rhubarb, cut fine

Topping:

1/4 c. sugar
1 tsp. cinnamon

Cream sugar and butter. Add egg and salt. Stir in buttermilk and baking soda, vanilla and flour. Add rhubarb. Pour batter in pan. Sprinkle 1/4 cup sugar and 1 teaspoon cinnamon over top. Bake in an 8x12x2-inch pan at 350°F for 30 to 35 minutes.

Submitted by: Liz Porter