- 1/3 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 1/2 cups diced fresh or frozen rhubarb, thawed
- TOPPING:
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 teaspoon ground cinnamon
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Spoon rhubarb over top to within 1/2 in. of edges. Combine topping ingredients; sprinkle over rhubarb. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.