Rhubarb Cake

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Wash and chop fresh rhubarb stalks into small, bite-sized pieces and set aside.

In a large mixing bowl, cream together the butter or margarine and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt until well combined. Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk, and stir until a smooth batter forms.

Gently fold the chopped rhubarb pieces into the batter until evenly distributed, being careful not to overmix.

Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle the mixture evenly over the top of the batter.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.

Remove the cake from the oven and allow it to cool in the pan on a wire rack before slicing and serving.