My mother used to make this snacking cake all the time as we had rhubarb growing in our backyard every summer... so delicious :) I can also be dressed up with some fresh whipped cream and a mint leaf to serve at a party! —josieandsam
1 1/2 cups
all purpose flour
In This Recipe
Blend butter and sugar in food processor. Add egg and vanilla.
In another bowl, mix together flour, baking soda and salt. Add to creamed mixture alternatively with buttermilk.
Add chopped rhubarb and pulse a couple times until blended and rhubrab is still in chunks.
Put into a greased standard springform pan.
Mix together the topping ingredients and sprinkle over top of cake.