Ingredients
1/2 cup butter, softened1-1/4 cups sugar, divided1 large egg, room temperature1 cup buttermilk1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt2 cups chopped rhubarb1/2 teaspoon ground cinnamonMILK TOPPING:1-1/2 cups whole milk1/3 cup sugar1 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside.
Combine flour, baking soda and salt; add alternately with buttermilk and vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan.
Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, about 35 minutes.
For topping, combine all ingredients; pour over individual squares.
