What a delicious way to use fresh Rhubarb. The tartness from the rhubarb and the additional tang from the buttermilk really shine and make a treat with your morning coffee.
Ingredients
- 1/2 cup Butter Room Temperture
- 1 Cup Granulated Sugar
- 1 Large Egg
- 1 1/2 teaspoon Vanilla Extract
- 1/2 cup Buttermilk
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Cups Rhubarb sliced thinly
- 2 teaspoons Sanding Sugar to sprinkle on top of cake
- 2 Cups Flour
Instructions
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Preheat the oven to 350F Lightly butter a 9×9 square baking pan.
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Cream butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Add the egg and vanilla, scraping down the bowl as necessary.
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Pour in buttermilk and mix to incorporate
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Take 1 Tablespoon of flour and toss the sliced Rhubarb in it.
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Combine remaining flour, bakind powder and salt
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Add half the dry ingredients and mix gently. Add remaining dry ingredients and mix until just incorporated, dont overmix.
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Fold coated rhubarb into the batter. It will be thick.
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Spread batter into prepared pan and sprinkle with sanding sugar.
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Bake for 40-45 minutes until a toothpick comes out clean. Remove from oven, cool for 5 minutes before inverting onto a rack to fully cool.
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You can slice this cake when it is still warm.
Recipe Notes
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