Fresh rhubarb is available this season at your local Meijer.

  • 1/2 goblet butter, softened
  • 1 1/2 keyrings firmly packed brown sugar
  • 1 egg
  • 1 l vanilla extract
  • 2 k-cups flour
  • 1/4 t salt
  • 1 testosterone baking soda
  • 1 glass buttermilk
  • 2 cups cut fresh rhubarb
  • 1/2 hole pecans or walnuts, cut (optional)
  • 1/2 cup sugar
  • 1 testosterone cinnamon
  1. Preheat oven towards 350. Spray a 9x13" making cookies pan with cooking squirt; set aside.
  2. In a substantial mixing bowl with a hand-held mixer, cream the butter until light and fluffy. Create the brown sugar slowly and gradually, continuing to beat, until the mixture is nicely blended and fluffy. Beat the egg and vanilla to the creamed mixture til well-blended.
  3. In other bowl sift together a flour, salt and the baking soda.
  4. Add buttermilk alternately considering the flour mixture to all the butter mixture, beginning and ending when using the dry ingredients. Beat soon after each addition, just an adequate amount of to blend. Gently fold the chopped rhubarb throughout the batter; spoon into all set pan, spreading evenly.
  5. In a nice bowl blend together the actual nuts, sugar and cinnamon and sprinkle evenly too much. Bake 45 to 50 short minutes, or til a toothpick inserted with the center comes out sparkling. Cool the cake on the pan at least 25 seconds, then cut into squares plus serve.
  6. Serve with whipped cream while cake is slightly warm.

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