- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 4 cups chopped fresh or frozen rhubarb
- TOPPING:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in rhubarb. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
- In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.