Rhubarb cake #2

Dough:

Cream the butter and sugar. Add the egg and vanilla.

Sift together 500 ml of flour, the baking powder and salt.

Add this mixture to the creamy mixture, alternating with buttermilk (start and finish with the dry ingredients).

Mix the rhubarb with 15 ml of flour, then gently fold it into the dough.

Pour the cake mix in a 13 X 9 inch buttered pan.

Topping:

Mix together the topping ingredients and spread over the dough

Cook in the oven at 180°C (350°F) for 45 minutes or until the cake is fluffy and golden, and the edges separate easily from the pan and the blade of a knife inserted into the middle comes out clean.

Ingredients

375 ml of sugar

2.5 ml of salt

10 ml of cinnamon

5 ml of vanilla extract

250 ml of buttermilk

60 ml of butter

125 ml of butter

250 ml of brown sugar

15 ml of flour

500 ml of flour

5 ml of baking powder

1 egg