Rhubarb Cake

Rhubarb is kind of an unusual food ingredient.  Most  people have never eaten it or don't know how to use it.  This is a recipe that I love for using rhubarb.  Rhubarb works well in pies, jams, muffins, and cakes.  I've also known people who love to just sauce it and eat it as well.  I love this cake with it's sugar cinnamon topping, consistency and slight tartness. Whole white wheat flour works perfect with this cake.   It is delicious plain or also with a little caramel sauce and vanilla ice cream.

Cream Together:
1 cup brown sugar
1/2 cup butter
1 egg
1 tsp vanilla
2 cups white wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (or 1 c. almond milk w/ 1 TBS lemon juice)
3 c. chopped rhubarb (only use stalk of plant--leaves are not edible for humans)
1 c. chopped pecans
1/4 cup white sugar
1 1/2 tsp cinnamon
-Mix sugar and cinnamon together and then sprinkle over the cake spread in the pan
-Bake cake at 375 F for 35-40 minutes or until toothpick poked in center comes out clean.
-I think this is good as a stand alone dessert, but it is also delicious served with ice cream and caramel sauce.

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