Sheilah's Kitchen

 

RHUBARB BUTTERMILK CAKE

Hands-on time: 20 minutes
Baking time:  35-45 Mintues
Makes 1 9x13 cake, easily divided in half for an 8x8

 

CAKE
• 1/2 cup (1 stick,  salted butter, room temperature)
• 1-1/4 cups  brown sugar
• 1 large egg (1 egg works for a half cake too)
• 1 teaspoon vanilla
• 1 cup low-fat buttermilk 
• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
• 3 cups rhubarb, cut in half-inch pieces (save a few pieces for the top, see TIPS)

TOPPING

• 4 Tablespoons Soft Room Temperature Butter
• 7 1/2  Tablespoons Flour
• 1/4 Cup Brown Sugar
• 1/4 Cup Chopped Walnuts
  
• 2 teaspoons cinnamon 
• Few pieces rhubarb

Heat oven to 350 F. Spray a 9x13 pan (full recipe) or 8x8 or 10-inch round pan (half recipe).

 

CAKE

 With an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add the egg and combine well. Add the buttermilk and combine well. Add the flour and baking soda, mix in just until combined.

With a spatula, turn in rhubarb. Transfer to baking pan.

 

TOPPING

 Mix the soft butter, flour, brown sugar and cinnamon until crumbled.  Mix in Walnuts.  Sprinkle across the top. Insert a few pieces of rhubarb across the top.

BAKE Bake for 35-45 minutes until the cake begins to pull away from the pan’s edges and a knife inserted in the center comes out clean.

COOL Let cool until ready to serve. Keeps two to three days.