Rhubarb Lunar Cake - cooking recipe

Ingredients

Batter
1/2 cup butter or 1/2 cup margarine
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups rhubarb, cut in 1/2 inch pieces
1 tablespoon flour
Topping
1/4 cup butter or 1/4 cup margarine
2 teaspoons cinnamon
1 cup firmly packed brown sugar

Preparation

Batter: Cream together butter and sugar until smooth and creamy.
Add egg and vanilla.
Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
Toss rhubarb with 1 tbsp flour and fold into batter.
Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
Topping: Blend together topping ingredients and sprinkle evenly over batter.
Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.