Fresh Rhubarb Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 large eggs 
• 1.3 cups flour all-purpose
• 0.8 cup buttermilk low-fat
• 2 teaspoons orange rind grated
• 1.5 pounds rhubarb fresh sliced
• 0.1 teaspoon salt 
• 0.3 cup stick margarine softened
• 1.3 cups sugar divided
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Combine rhubarb and 2/3 cup sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray. Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes).
3. Add egg, beating well. Beat in orange rind and vanilla. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, baking soda, and salt; stir well with a whisk.
5. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon batter over rhubarb mixture.
6. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean.