Rhubarb Buttermilk Cake Recipe

Name: Rhubarb Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. all-purpose flour; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. buttermilk; 1 1/2 c. brown sugar; 1 egg, slightly beaten; 2/3 c. corn oil; 1 tsp. vanilla; 2 c. chopped fresh or frozen rhubarb; 1/2 c. chopped nuts; 1/2 c. granulated sugar; 1/2 tsp. cinnamon; 1 Tbsp. butter

Servings: persons

2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 1/2 c. brown sugar
1 egg, slightly beaten
2/3 c. corn oil
1 tsp. vanilla
2 c. chopped fresh or frozen rhubarb
1/2 c. chopped nuts
1/2 c. granulated sugar
1/2 tsp. cinnamon
1 Tbsp. butter

1
Sift together first 3 ingredients in large bowl.
2
Stir together in medium bowl the buttermilk, brown sugar, egg, oil and vanilla and then add to dry ingredients, stirring until just combined. Fold in rhubarb and nuts.
3
Pour batter into 13 x 9 x 2-inch baking pan.
4
Sprinkle with mixture of 1/2 cup granulated sugar, cinnamon and butter which you combined by stirring with a fork.
5
Bake at 350u00b0 for 40 minutes or until toothpick inserted in center comes out clean.
6
Serve warm or cool.

1535

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 c. all-purpose flour, 1 tsp. baking soda, 1/2 tsp. salt, 1 c. buttermilk, and more.

Yes, Rhubarb Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Buttermilk Cake

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