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Rhubarb Cake

March 31, 2009

blogrhubarb_bowl_of_163701aOh the rosy pink stalks of rhubarb, heralding the arrival of spring! What a sight for my winter weary eyes to behold!

I’ve been scanning the produce aisle for weeks now, anticipating the day when the luscious pink and green vegetable would make her appearance, leaving the drab and colourless veggies of winter to fade in the background (no offense mushroom).  Alas, just a few days before April, there she was standing tall and confident between the arugula and endive, in all of her brightly hued splendour.  Spring has sprung, hallelujah!

I selected but a few of the most firm and colourful stalks to bring home and admire.  I pondered and perused, wondering how to make her majesty sing.  Tart or muffin? cake or crumble? the choices with rhubarb are truly endless (Rhubarb slow roasted duck , anyone?)

I remembered the litre of buttermilk I had left in the fridge from the Chocolate Cranberry Hot Cross Bun project of the weekend before, so I ventured over to Allrecipes.com to see what recipes would pop up when combining rhubarb and buttermilk in their handy ingredient search tool. Several recipes were returned, but it was the Rhubarb Cake recipe that caught my eye as it scored 5 stars and 100 reviews.  It also looked incredibly simple, which is key as baking is still an entirely new frontier for me.

This recipe was so simple to make, no fancy mixers with dough hooks needed.  Just a bowl, wooden spoon and a little arm strength and you’re good to go. 

The cake is super moist, and falls somewhere between and coffee cake and a crisp, thanks to the brown sugar and butter topping.  Serve warm with a scoop of vanilla ice cream.  Mmmm, perfection indeed.

Ingredients

1/2 cup butter

1 1/2 cups white sugar

1 egg

1 tsp vanilla

2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

2 cups rhubarb, chopped

1 tbsp all purpose flour

1/4 cup butter

2 tsp ground cinnamon

1 cup packed brown sugar

Directions

1. In a large bowl, cream together butter or margarine and sugar.  Beat in eggs and vanilla.

2.  In another bowl, sift together 2 cups flour, soda and salt.  Add sifted ingredients alternatively with buttermilk to creamed mixture.

3. Toss rhubarb with 1 tbsp flour, and stir into batter.  Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.

4. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar, sprinkle evenly over batter.

5. Bake at 350 degrees F for 45 minutes.

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2 Comments leave one →
  1. July 26, 2009 2:42 am

    This is sooooo good! I made this for Jay’s family when they arrived, the house smelled so welcoming and it was the perfect match for a nice cup of tea – just what anyone needs after a transatlantic flight! thanks Tammy, Lu 🙂

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