Summer is here in Vancouver and the the sunshine gets people out from the sun and gardening. Rhubarb skilled assistance to grow and highly tasty dipped in sugar or baked in any cake. Here is a quick rhubarb cake that receives rave reviews. It freezes well and that can be warmed in this fall to remind you of your beautiful summer day. Like!

Ingredients:
1 m brown sugar
g butter, softened
1 chemical buttermilk or 1 hole milk with 2T, vinegar
2 eggs
1t of baking soda
1t salt
2 chemical flour
1t vanilla
1 f finely chopped rhubarb

For Leading:
c brown leafy sugar
1t cinnamon

Directions:
1. Preheat furnace to 350 degrees.
2. Fat and flour a 9x13 container.
3. Cream butter along with brown sugar until deep.
4. Add ova and beat until properly combined.
5. Combine in buttermilk, baking coke, salt & flour.
6. Insert vanilla and mix perfectly.
7. Stir on rhubarb.
8. Put mixture into pan.
9. Mix the topping browning sugar and cinnamon inside a separate bowl.
10. Sprinkle evenly atop batter.
11. Cook for 45 minutes.
12. Let cool and serve slightly warm which includes a scoop of ice creme.
13. Enjoy!



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