Rhubarb Cake

Adapted from In This Instance
Serves 12

1 1/2 c. brown sugar, packed
1/2 c. (1 stick) butter, softened
1 egg
2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 c. 'sour milk' (milk + 3 tbsp. vinegar to equal 1 cup)
1 tsp. vanilla extract (for a richer flavor, use 1 1/2 tsp.)
2 c. chopped rhubarb
1/4 c. sugar (Amy's note: use turbinado sugar if possible!)
1 tsp. cinnamon

1. Preheat oven to 350F.

2. Using an electric mixer, cream the brown sugar, butter, and egg. Mix in the flour, salt, and baking soda. Add the milk and vanilla, then stir in the rhubarb. Pour into a greased 9x13 baking pan.

3. Stir together sugar and cinnamon, sprinkle on top of the cake. Bake for 40 minutes. Enjoy!