I tasted this at a party after discovering it was made gluten free. And then I was given rhubarb in my weekly produce box so I had to try making it myself. So simple! (and delicious!)
*Buttermilk Substitute: put 1 Tablespoon vinegar in a measuring cup and fill to the one cup line with milk
1/2 cup butter, softened
1 1/2 cups brown sugar
1 cup buttermilk*
1 teaspoon vanilla
2 cups (GF) flour
1 teaspoon baking soda
2 cups rhubarb, chopped and floured
Preheat oven to 350 degrees.
Blend butter and sugar well. Add egg, vanilla, and buttermilk, mixing well.
In separate bowl, mix together flour and baking soda.
Add flour mixture to butter mixture.
Now mix in the rhubarb.
Pour into a greased 9x13 pan. Top with cinnamon sugar.
Bake for 45 minutes.
See, I told you it was easy! :)
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.