Ingredients
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1/2 cup butter or 1/2 cup margarine, softened
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1 1/4 cups sugar
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2 teaspoons vanilla
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 pinch nutmeg
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1 cup buttermilk
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3/4 cup chopped walnuts
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3 cups chopped rhubarb (heaping cups!)
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1 tablespoon flour
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vanilla ice cream or whipped cream
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6 tablespoons cold butter, cut into small cubes
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2 -3 teaspoons cinnamon
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1 large egg
Instructions
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
- In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
- Add in egg and vanilla; beat until well combined.
- In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
- Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
- Sprinkle the prepared topping mixture evenly over the top of the batter.
- Bake for about 45-50 minutes.
- Serve cake warm with vanilla ice cream or whipped cream.