|Grandma's Rhubarb Cake|
1 3 oz package cream cheese
Beat in egg and vanilla.
In medium size bowl, stir together the flour and soda.
Beat 1/2 the flour mixture into the creamed butter, then 1/2 the buttermilk.
Beat well after each addition.
Stir in diced rhubarb. Spread batter into a prepared 9X13 inch pan.
Combine the remaining sugar and cinnamon, sprinkle over batter.
Bake 35-40 minutes or until done in your oven.
Cool on a rack. Serve warm with ice cream, or cool with a homemade custard sauce.
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hearth and soul @ premeditated leftovers