1/2 cup margarine at room temp
      1 1/4 cups sugar, divided
      2 eggs
      1 cup buttermilk
      1 teaspoon vanilla extract
      2 cups flour
      1 teaspoon baking soda
      1/2 teaspoon salt
      2 cups chopped rhubarb -- fresh or frozen
      1/2 teaspoon ground cinnamon

 Vanilla Sauce

      1/2 cup sugar
      1/2 cup evaporated milk
      1/2 teaspoon vanilla
      1/4 cup butter

Preheat the oven to 350?. Lightly butter a 9x13x2-inch baking pan; dust with flour.
In a medium-size bowl,  cream the margarine and 1 cup of the sugar. Add the eggs; beat well.
In a small bowl, combine the buttermilk  and vanilla.
Into another bowl, sift the flour, baking soda, and salt.
Add one third of the flour mixture  to the  creamed mixture and beat well. Beat in half the
buttermilk.
Add another third of the flour, then the rest of the  buttermilk, ending with the remaining flour.
Stir in the rhubarb. Spread in the prepared baking pan.
Combine the remaining 1/4 cup of sugar with the cinnamon and sprinkle over the batter.
Bake for 35 to 40 minutes, or until  the cake tests done with a toothpick or cake tester. Serve with
warm vanilla sauce.

 Vanilla Sauce Directions
 In a 1-quart saucepan, combine all sauce ingredients. Bring to a boil; simmer for about ten
minutes. Serve warm  with rhubarb cake.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE