"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 1/2 c. brown sugar, firmly packed 1/2 c. butter 1 egg 1 c. buttermilk 1 tsp. vanilla 2 c. sifted all purpose flour 1 tsp. baking soda dash of salt 1 1/2 c. finely chopped rhubarb Crunch: 1/4 c. sugar 1 tsp. cinnamon 1/2 c. chopped nuts
Cream butter and sugar well. Blend egg, buttermilk and vanilla. Add gradually to sugar mixture. Add dry ingredients, stir in rhubarb. Pour into well greased 9x9 pan. Combine the Crunch ingredients and sprinkle over top. Bake in 350º oven for 45-50 minutes. Serve with whipped cream.
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