Marjory Mackay's Rhubarb Cake

Andrew says this is the best use for Rhubarb he has ever tasted. It is really good and I would actually be tempted to double the rhubarb quantity. This makes a huge 9x13 pan. I served it with Whipping cream whipped with brown sugar (my new favorite way to have whipping cream -2 T of brown sugar per 1 C unwhipped cream).

Rhubarb Cake
1/2 Cup butter
1 1/2 Cups sugar
1 egg
1 tsp vanilla
2 1/2 Cups flour
1 t soda
1/2 t salt or not
1 Cup buttermilk (I used leftover creamo and milk with some lemon juice)
2 Cups chopped rhubarb tossed with 1 T flour

Topping
1/4 Cup soft butter
1 Cup brown sugar
1 T flour
2 t cinnamon

Cream butter and sugar. Add egg and vanilla. Add flour mixture to butter/sugar alternately with buttermilk. Add rhubarb. Mix well, Spread into 9x13 pan. Sprinkle topping over batter. Bake at 350 for 45 min