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Sunday, May 19, 2013

Rhubarb Cake

Yesterday we had a dinner guest, and that's always an occasion calling for dessert.  Since I have plentiful rhubarb growing in the garden I wanted to use it, but didn't have time to make a pie.  This cake ended up fitting the bill perfectly, and our guest liked it so much that she happily took several pieces home and asked for the recipe.  That was pretty impressive considering that she had never heard of rhubarb before!





RHUBARB CAKE

Topping:
3/4 cup brown sugar
1 tablespoon cinnamon
2 tablespoons flour
3 tablespoons butter

Cake:
1-1/2 cups sugar
1/2 cup softened butter
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
2 cups finely chopped fresh rhubarb
1 cup chopped walnuts

Preheat the oven to 350 degrees.  Grease a 13x9 inch baking pan.

Topping:
Mix the dry ingredients together, then cut in the butter until the mixture is crumbly.  Set aside.

Cake:
Cream the butter and sugar until fluffy, then beat in the egg and vanilla.  Add the salt and soda.  Beat in the flour alternately with the buttermilk.  Stir in the rhubarb and nuts.  Pour the batter into the greased baking pan.

Sprinkle the topping evenly over the cake.

Bake 45 minutes.

We enjoyed this served with sweetened whipped cream.  It would also be great served warm with ice cream.

1 comment:

Material Mary said...

Looks yummy. I have to tell you that the pie Sunday evening was beyond yummy. Thanks for sharing.
Mary