Instructions: Preheat oven to 350 degrees.

Cut in the butter into flour and sugar until mixture is crumbly and mealy. Set aside one half cup for topping. For the remaining flour/sugar mixture, stir in the baking powder, baking soda, cinnamon, orange zest and salt. Stir in the egg, vanilla and buttermilk to make a soft batter.

Spread 2/3 of batter over the bottom and up the sides of a greased 9-inch springform pan. Spread rhubarb on top of batter. Spoon or dollop remaining batter over rhubarb layer. Sprinkle on reserved sugar/flour mixture.

Bake for 35 minutes until cake tests done. Cool well. Dust with confectioners sugar (optional).

This recipe yields 8 to 10 servings.

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