Rhubarb Cake Recipe

Hey friends,
So many of you at the Farm Tour last week loved my mom's rhubarb cake, so she wanted me to post the secret recipe. =)
You can use rhubarb all season, it does not get 'poisionous' after the 4th of July. Or maybe you never heard that 'old man's tale!'

Rhubarb Cake
Mix well together:
1 & 1/2 C. brown sugar
1/2 room temp. butter
1 egg
1 teaspoon vanilla

then add 1 C. buttermilk or soured milk
(the acid in the sour/butter milk activates the soda, so must use.
you can 'sour' milk by placing 1 T. vinegar or lemon juice in a one cup measure,
then fill with milk to make 1 cup, let set a minute.)

Stir together, then add to the sugar mix:
2 C. flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix until well blended, about 2 min.
then fold in with spoon or spatula, 3 Cups chopped rhubarb
pour into greased 13x9 cake pan.
mix and sprinkle on top: 1/3 C. sugar & 1-2 t. cinnamon
then bake 35-40 min. at 350.
Awesome w/whipped cream or ice cream, thanks mom!