I was wondering what to make with some fresh rhubarb from the farmer’s market…when I saw this recipe, I gave it a whirl. So good! It’s a buttermilk batter and it’s just so creamy and delightful…with some rhubarby tartness and cinnamon crunch on top. A keeper. Easy too.
Rhubarb Snackin’ Cake
adapted from marthastewart.com
1/2 cup unsalted butter, softened to room temperature
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp pure vanilla extract
1 1/4 cups granulated sugar
1 large egg
2 cups diced rhubarb
1/2 tsp ground cinnamon
Preheat oven to 350 F. Butter or spray a 9 x 13 inch baking pan, or two 8 inch round pans (if you prefer to make 2 smaller cakes – give one to a friend). Place pan on a baking sheet and set aside.
Cream butter until fluffy in stand mixer. Add 1 cup of the sugar and mix until well incorporated. Add egg and mix in.
In measuring cup, mix together buttermilk and vanilla. In medium sized bowl, mix together flour, baking soda and salt.
You will be adding the flour in 4 additions, alternating with the buttermilk in 3 additions. So, add approximately one quarter of the flour mixture, mix on low until blended in. Add approximately 1/3 of the buttermilk mixture. Add another quarter of the flour mixture, etc., until they are mixed in, then buttermilk… ending with the flour mixture. Remove mixers from batter and using a spatula, fold in rhubarb. Pour batter into pan. Mix remaining 1/4 cup of sugar with cinnamon and sprinkle over top.
Bake for approximately 35 minutes, less if you are using two 8 inch pans, until tester comes out clean.
Let cool 30 minutes before serving. Store in refrigerator. Enjoy!!!