RHUBARB CAKE 1 1/2 C. brown sugar 1/2 C. butter 2 eggs 1 C. buttermilk 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. salt 1 tsp. vanilla 2 C. AP flour 1 tsp.cinnamon 2 C. rhubarb, finely chopped (about 6 stalks) Preheat the oven to 350 degrees. Grease and flour a 9 x 13-inch pan or bundt cake pan. Cream sugar and butter, then add eggs; beat well. Add sifted dry ingredients, alternately with buttermilk. Add rhubarb, stir gently and pour into prepared baking pan. For optional crumb topping, combine 1/4 C. white sugar with 1 tsp cinnamon and sprinkle over the batter before baking. Bake for 40-45 minutes and serve warm. Tip: For prolonged indulgence, eat cake with a shellfish fork.Recipe Note: I skipped the crumb topping and made some rhubarb preserves to spread over the cake by cooking down a few sliced stalks with a cup of sugar, the juice and zest of 2 lemons and a cinnamon stick over low heat for 20 minutes.