Rhubarb Cake
Rhubarb Cake
Ingredients
- 1/2 cup (125 ml) unsalted butter, softened
- 1 egg
- 1 1/2 cups (375 ml) brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (500 ml) flour
- 1 teaspoon (5 ml) baking soda
- A pinch of salt
- 1 cup (250 ml) buttermilk
- 2 cups (500 ml) fresh unpeeled rhubarb, dice into 1/2-inch (1-cm) pieces
- 1/4 cup (60 ml) sugar
- 1 teaspoon (5 ml) ground cinnamon
Instructions
- Preheat the oven to 180 ºC (350 ºF). Butter 13 x 9-inch (33 x 23 cm) baking dish or a 10-inch (20 cm) springform pan.
- In a bowl, beat the butter, egg, brown sugar and vanilla with an electric mixer until the mixture is smooth.
- In another bowl, combine the flour, baking soda and salt. Add to the previous mixture alternately with the buttermilk. Add the rhubarb and combine with a wooden spoon. Pour into the prepared pan.
- In a small bowl, combine the sugar and cinnamon. Sprinkle over the top of cake.
- Bake in the middle of the oven for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
Rhubarb Cake