Rhubarb Buttermilk Cake
Be the first to rate this recipe
A home-kitchen version of rhubarb buttermilk cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. buttermilk
- 1 1/2 c. brown sugar
- 1 egg, slightly beaten
- 2/3 c. corn oil
- 1 tsp. vanilla
- 2 c. chopped fresh or frozen rhubarb
- 1/2 c. chopped nuts
- 1/2 c. granulated sugar
- 1/2 tsp. cinnamon
- 1 Tbsp. butter
Method
Sift together first 3 ingredients in large bowl.
Stir together in medium bowl the buttermilk, brown sugar, egg, oil and vanilla and then add to dry ingredients, stirring until just combined. Fold in rhubarb and nuts.
Pour batter into 13 x 9 x 2-inch baking pan.
Sprinkle with mixture of 1/2 cup granulated sugar, cinnamon and butter which you combined by stirring with a fork.
Bake at 350° for 40 minutes or until toothpick inserted in center comes out clean.
Serve warm or cool.
Rate:
