Cream butter and sugar. Beat in vanilla and egg. Sift flour, baking soda, and salt. Add to creamed mix alternating with buttermilk. Make 3 dry and 2 liquid additions. Toss rhubarb with 1 tablespoon flour and mix gently with batter. Spoon into buttered 13x9 cake pan. Blend topping and sprinkle over top.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 368 (53%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||54 %|
|Saturated Fat 25.7g||129 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 108mg||33 %|
|Sodium 10799mg||372 %|
|Potassium 171.4mg||5 %|
|Total Carbohydrate 80.5g||24 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 79.3g|
|Protein 4.8g||7 %|
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Calories per serving: 697
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