Buttermilk Rhubarb Cake
This rich rhubarb cake comes straight from a recipe submitted to a church lady cookbook by a cousin. A staple of our household this time of year, this rhubarb cake is as perfect in the morning with a cup of strong black coffee as it is after supper with a dollop of vanilla ice cream.
Servings: 20
Calories: 350kcal
Equipment
- Knife
- Cutting board
- 2 mixing bowls
- whisk
- wooden spoon or rubber spatula
- 9x13 inch cake pan
- electric mixer optional
Ingredients
- 1/2 c butter 1 stick, plus a bit more for greasing
- 1 1/2 c packed light brown sugar
- 1 egg
- 2 c flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c buttermilk or 1 c whole milk with 1 tbs lemon juice
- 1 1/2 c rhubarb finely chopped (about 2 large stalks)
- 1/4 c granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350℉/180℃. Grease a 9x13 inch cake pan with butter and set aside.
- Chop up your rhubarb into finely diced squares (too big and it might be stringy - gross).
- In one mixing bowl, mix together butter and brown sugar until smooth and creamy. Beat in the egg until it's fully combined.
- In the other mixing bowl, whisk together flour, baking soda, and salt.
- Add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk between each flour addition. Stir in rhubarb.
- Pour batter into a greased baking pan. Sprinkle granulated sugar and cinnamon on top of the cake batter.
- Bake until the cake is nicely browned, around 30 minutes. Serve as soon as you can eat it without burning your mouth, preferably with a big cup of coffee.
Nutrition
Calories: 350kcal
