Rhubarb Lunar Cake

We had perfectly lovely weather this weekend for Mother's Day, and it was a very busy weekend as well.  On Saturday Ike was in the May Day parade with his scouting group, and Sunday the scouting group went to the movies.  It was beautiful weather for a bit of yard work too.  While Ike was enjoying the movie, we took the opportunity to go shopping for bedding out plants for the yard.  Gladiolus are now planted, black currant pruned, rhubarb and sour cherries fertilized and I was pretty pleased to find a different sour cherry shrub that I've been looking for on sale!  After a very satisfying and somewhat productive weekend, we needed a little something sweet for lunches for the upcoming week.  With rhubarb season just around the corner....I thought I'd better use up some of the rhubarb still in my freezer from last year.  And what better than a Rhubarb Lunar cake.......simple, quick and yummy too.  This is a nice homey dessert to bring to a pot luck or picnic or to put away and freeze.  Also nice served warm with a scoop of vanilla ice cream or with pouring custard.....or just on its own.

Rhubarb Lunar Cake
1/2 cup butter or margarine, softened
1 1/2 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups chopped rhubarb
1 tbsp flour
Topping
1/4 cup butter or margarine
2 tsp cinnamon
1 cup brown sugar packed

Cream together softened butter and sugar.  Mix in egg and vanilla.  Sift flour, baking soda and salt together into a separate bowl and add them alternately to the creamed mixture with the buttermilk in thirds.  Toss the rhubarb with flour and stir into the batter.  Pour into a greased 9X13" pan and level out the batter. (Batter will be fairly stiff).  Mix together topping ingredients and sprinkle evenly over the top of the batter.  Bake in a 350F oven for 30-45  minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs attached, but no wet batter.