Rhubarb Buckle

Ingredients

• ½ cups Softened, Unsalted Butter
• 1 cup Granulated Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• ⅔ cups Milk
• 2 cups Flour
• 3 cups Sliced Rhubarb
• 1-½ cup Granulated Sugar
• 1 cup Softened, Unsalted Butter
• ⅔ cups Flour
• 1 teaspoon Cinnamon

Preparation Instructions

Cream butter and sugar together.
Mix in eggs, vanilla, baking powder, salt.
Mix in milk and flour.
Stir the rhubarb in by hand, just barely stir it.

Spread evenly in a buttered and floured 13×9 pan.

Make the Struesel Topping with the remaining ingredients (from Rhubarb on down).

Spread topping over batter.

Bake in a 375 degree oven for approx 40 minutes, until knife comes out dry.

See my blog posting for other fruit alternatives
This cake is great for a potluck!