Rhubarb Cake

(by Sarah Waddell)

1/2 c. butter, at room temperature

1 c. sugar

1 egg

1 c. buttermilk

1 t. vanilla

2 c. flour

1 t. baking soda

1/2 t. salt

4 c. chopped rhubarb

1/2 t. cinnamon

1/4 c. sugar

Preheat oven to 350 F.

With a mixer, cream butter and 1 c. sugar together.

Add egg and beat well.

Combine buttermilk and vanilla; set aside.

Combine flour, baking soda, and salt.

Add flour mixture alternately with buttermilk to creamed mixture.

Stir in rhubarb.

Spread in a greased 13 x 9-inch pan.

Mix cinnamon with 1/4 c. sugar, and sprinkle over batter.

Bake for 35 minutes.

(Read Let It Be, the story that accompanies this recipe.)