Ingredients:
1/3 cup brown sugar
1/2 cup sliced almonds
1/2 teaspoon cinnamon
1 cup buttermilk
1/2 cup wheat bran
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
2/3 cup brown sugar
1 eggs
1 teaspoon vanilla
2 cups rhubarb, diced, divided
Directions:
Preheat oven to 350 degrees Fahrenheit.
Combine the brown sugar, almonds and cinnamon in a small bowl and set aside for the topping.
Combine buttermilk and wheat bran and allow to stand.
Stir together flour, baking powder, baking soda and salt; set aside.
Cream together the butter and brown sugar.
Add egg and vanilla, beat well.
Add the dry mixture to the creamed mixture alternately with buttermilk and bran mixture, mixing well after each addition.
Stir in 1 cup diced rhubarb.
Spoon batter into prepared 9″ x 9″ pan.
Top with remaining rhubarb.
Sprinkle with almond topping.
Bake for 45 minutes.
Servings: 12
Time preparation: 20 min.
Time total: 65 min.