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Rhubarb Buttermilk Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Jo-Anna Rooney

Ingredients

Rhubarb Buttermilk Cake:

  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 1/2 - 2 cups chopped fresh rhubarb

Brown Sugar Topping:

  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tsp melted butter

Instructions

  • Preheat your oven to 350 degrees.
  • Prepare a 9x9 baking pan with a flour/oil spray. Set aside.

Rhubarb Buttermilk Cake:

  • Whisk together the flour, baking powder, baking soda and salt. Set aside.
  • With a mixer, cream together the butter and sugar until creamy.
  • Add the eggs, and one at a time.
  • Add the vanilla. Mix well.
  • To the butter mix, add 1/3 of the flour mix, then 1/2 of the buttermilk. Repeat until all combined.
  • Gently stir the chopped rhubarb into the cake batter. Don't use a mixer, just hand mix it with a spoon.
  • Pour/press the batter into a 9x9 baking pan.
  • In a separate bowl, mix together the ingredients for the brown sugar topping: brown sugar, cinnamon and melted butter.
  • Sprinkle the cake with the brown sugar mix.
  • Bake for 50 - 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.