Rhubarb Buttermilk Tea Cake Recipe

Name: Rhubarb Buttermilk Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 egg; 1 cup brown sugar; 1/2 cup buttermilk; 1/4 cup vegetable oil; 1 teaspoon vanilla; 2 cups chopped rhubarb; 1/2 cup chopped pecans (optional); GLAZE; 1 cup icing sugar (powdered sugar); 4 -5 teaspoons lemon juice

Servings: persons

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup brown sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups chopped rhubarb
1/2 cup chopped pecans (optional)
GLAZE
1 cup icing sugar (powdered sugar)
4 -5 teaspoons lemon juice

1
Preheat oven to 350u00b0F.
2
Lightly spray the bottom of an 8 x 4 loaf pan.
3
Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix.
4
Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan.
5
Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan.
6
While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides.

987

kcal

Calories

Fat

131

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: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 egg, and more.

Yes, Rhubarb Buttermilk Tea 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 Tea Cake

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