Rosemary’s Rhubarb Cake

1/2 cup unsalted butter- softened 

1 1/2 cups white sugar

1 large egg

1 cup buttermilk 

2 cups all purpose four 

1tsp baking soda 

1/2 tsp salt 

3 Cups small diced rhubarb- coat with 1 Tbs four

Topping:

1/3 cup white sugar

1/3 cup chopped walnuts

1 tsp. cinnamon 

Preheat oven to 350’

Butter a 9x13 pan

Cream the butter and sugar with the paddle attachment in bowl of a stand mixer 

Add the egg and mix in well 

Mix the flour, baking soda and salt in a separate bowl

Add the dry ingredients to the butter and egg mixture on low speed. 

Alternate with the buttermilk. Start and end with the dry mixture

Add in the rhubarb. Mix until just incorporated

Add mixture to the buttered pan

Top with the walnut mixture 

Bake for 40 minutes or until a cake tester comes out clean