From the kitchen of Robin Miner-Swartz, Lansing Ingredients: 3-4 cups rhubarb, cut into small chunks 2 cups sugar, divided ¾ cup butter, softened 1 egg, beaten 1 teaspoon vanilla 2½ cups flour 1 teaspoon baking soda 1 cup buttermilk For the topping: 1/3 cup sugar 1/3 cup chopped walnuts 1 teaspoon cinnamon Directions: Preheat oven to 350 degrees. Pour ½ cup sugar over the rhubarb and let stand. Cream butter and 1½ cups sugar; add beaten egg and vanilla. Sift together flour and baking soda, and then add it to the to creamed mixture, alternating with buttermilk, starting and ending with the flour mixture. Drain liquid from rhubarb. Fold rhubarb into cake batter. Spread in a greased 9×13 pan. In a separate bowl, combine topping ingredients; sprinkle topping evenly over cake before baking. Bake for 45-50 minutes. Use a toothpick to test for doneness at the 40-minute mark. At 50 minutes, the center might not be completely dry, but it should be fine to remove it from the oven. Submit your best recipe! Each month CAWLM selects our favorite submission to run in an upcoming issue. The winner receives a one-hour massage from Creative Wellness. Recipes must be submitted by the 10th of the month to be considered for the next month’s issue. Please include dish name, contact information and a photo of your recipe if available. Enter at www.cawlm.com, email@example.com or by mail to CAWLM, 614 Seymour Ave., Lansing, MI 48933. Good luck!