4 C. sliced fresh rhubarb (about 1 1/2 lb.)
1 1/3 C. sugar, divided
Cooking spray
1/3 C. butter or stick margarine, softened
1 large egg
2 tsp. grated orange rind
1 tsp. vanilla extract
1 1/4 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3/4 C. low-fat buttermilk

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

Yield: 9 servings
Calories: 270
Fat: 8.1g
Fiber: 0.8g