1/2 cup (125 ml) unsalted butter, softened

1 egg

1 1/2 cups (375 ml) brown sugar

1 teaspoon (5 ml) vanilla extract

2 cups (500 ml) flour

1 teaspoon (5 ml) baking soda

A pinch of salt

1 cup (250 ml) buttermilk

• 2 cups (500 ml) fresh unpeeled rhubarb, dice into 1/2-inch (1-cm) pieces or
• 2 cups (500 ml) frozen rhubarb, thawed and drained

Preheat the oven to 180 ºC (350 ºF). Butter a 20-cm (8-inch) springform pan.

In a bowl, beat the butter, egg, brown sugar and vanilla with an electric mixer until the mixture is smooth.

In another bowl, combine the flour, baking soda and salt. Add to the previous mixture alternately with the buttermilk. Add the rhubarb and combine with a wooden spoon. Pour into the prepared pan.

In a small bowl, combine the sugar and cinnamon. Sprinkle over the top of cake.

Bake in the middle of the oven for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.

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