Rhubarb Cake II

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk
• 3 cups rhubarb, diced
• 2 tablespoons butter, melted
• ½ cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
2. In a large bowl, combine flour, sugar, baking powder, salt and 1 teaspoon cinnamon. Stir in eggs, oil, vanilla and milk until well blended.
3. Spread batter into prepared pan. Arrange rhubarb over batter.
4. In a small bowl, combine butter, brown sugar, 2 tablespoons flour and 1 tablespoon cinnamon. Sprinkle over rhubarb.
5. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Interesting Facts

• Rhubarb is a vegetable, but it is often used as a fruit in desserts.
• Rhubarb is high in Vitamin C, calcium, and fiber.
• Rhubarb can be frozen and used in recipes at a later date.