Vicki Wine’s Grandmother’s Rhubarb Cake
Preheat oven to 350 degrees. Grease & flour 9 by 12 inch baking pan.
Cut 2 cups of fresh rhubarb into small pieces. Mix in ˝ cup sugar and set aside.
To one cup buttermilk or sour cream (fat free is okay) or plain yogurt, stir in 1 teaspoon baking soda.
Sift together 2 cups flour and 1 teaspoon cinnamon. Add flour mixture to creamed mixture, alternating with buttermilk/ sour cream/ yogurt. At the last, fold in the rhubarb, sugar and juice, and spread in the prepared pan. You may sprinkle the top with cinnamon sugar and/ or 1 cup of coarsely chopped nuts (optional).
Bake at 350 degrees for 35-40 minutes, or until the top springs back when gently touched. Remove from oven, cool on a rack, serve from the pan with whipped cream, if you like.