From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
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1 cup brown sugar
cup corn oil
1 egg
2 tsp vanilla
1 cup diced rhubarb
cup walnuts
1-cup buttermilk (or sour milk)
2- cup flour
1 tsp baking soda
1 tsp baking powder
tsp salt
1 Tbsp melted butter
1 Tbsp cinnamon
cup sugar

In bowl combine sugar, oil, egg, vanilla and buttermilk. Beat. In separate bowl, stir dry ingredients together and stir into first mixture and blend until smooth. Add rhubarb and nuts. Spoon into greased pan. (8x8x2 for 1 recipe or 14x8x2 for 1 times recipe) Sprinkle with cinnamon and sugar mixture. Bake at 400 for 30-35 minutes for one recipe or 45-50 minutes for 1 times the recipe. Check with cake tester.