Rhubarb Buttermilk Cake
Rhubarb Buttermilk Cake is a delightful dessert that blends the tartness of rhubarb with the richness of buttermilk, creating a tender, moist cake. Topped with a sweet cinnamon sugar crust, it’s perfect for casual gatherings or family dinners, appealing to both fruit lovers and cake enthusiasts.
Ingredients
Instructions
- Sift together the flour, baking soda, and salt in a large bowl.
- In a medium bowl, stir together the buttermilk, brown sugar, egg, corn oil, and vanilla. Add this mixture to the dry ingredients, stirring until just combined. Fold in the rhubarb and nuts.
- Pour the batter into a 13 x 9 x 2-inch baking pan.
- Combine the granulated sugar, cinnamon, and butter in a small bowl and sprinkle over the batter.
- Bake at 350°F for 40 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm or cool.
Nutrition & Diet Analysis (per serving)
1113
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).