Springtime Rhubarb

What says springtime any better than a good stand of rhubarb? Our rhubard has come up and looks healthy and yummy. I'll cut the ruby red stems into small pieces and freeze them for moist summer cakes and tangy/sweet winter pies.

Rhubarb Cake

1 1/2 cup brown sugar

1/2 cup butter

1 egg

1/2 tsp. salt

1 cup buttermilk

1 tsp. soda

1/2 tsp. baking powder

1 tsp. vanilla extract

2 1/4 cups flour

1 1/2 cup diced rhubarb

Topping:

1/4 cup sugar

1 tsp. cinnamon

1 tsp. nutmeg

Cream sugar, butter, egg, and salt. Stir in buttermilk, soda, vanilla, and flour. Add rhubarb and beat well. Pour into well-greased 9 x 13" cake pan. Sprinkle with topping. Bake at 375 degrees F. for 35 minutes or until toothpick comes out clean.