Rhubarb Cake

Think soft, moist cake with a slight fruity tang and a cinnamon crumble top.

1/2 c butter (shortening or marg)

1 1/2 c sugar

1 egg

1 tsp vanilla

1 c sour milk (1 c milk + 2 tsp vinegar or lemon juice)

2 c flour (can use half whole wheat)

1 tsp baking soda

2-3 c rhubarb, cut 1/4 to 1/2 inch

Topping:

1/2 c brown sugar

1/4 butter

1/2 c flour

cinnamon to sprinkle

Cream butter and sugar well.

Add egg and vanilla and beat.

Sift together flour and soda and mix alternately into butter mixture with milk.

Fold in rhubarb.

Put into a greased & floured (I used pam) 9x13 cake pan.

Blend brown sugar butter and flour, sprinkle over cake batter.

Sprinkle generously with cinnamon.

Bake at 350 for 40-50 minutes.

Serve warm with ice cream and butter cream sauce.

(Recipe follows)