This Old Fashioned Rhubarb Cake is a delicious treat, and the recipe comes straight from my grandmother's cookbook!
nonstick cooking spray
1/3cupchopped nuts(I prefer pecans or walnuts.)
2cups+ 1 tablespoon flour
Preheat oven to 350 degrees. Spray a 9 x 13-inch cake pan with cooking spray and set aside.
Combine sugar, cinnamon, and nuts in a small bowl. Set aside.
Cream butter and sugar together using a mixer.
Add the egg and blend well.
Combine baking soda and buttermilk.
Add milk to butter mixture, along with salt. Mix well.
Add flour to milk/butter mixture in two batches, mixing until well blended. (It won't be perfectly smooth.)
Fold rhubarb into batter with a spatula.
Spread batter in prepared pan.
Sprinkle topping evenly over cake.
Bake cake 35 to 45 minutes, or until a knife inserted in the middle comes out clean.
Let cake cool completely before eating.
Serve cake topped with whipped cream, if desired. Enjoy!
If you are like me, you probably don't use a lot of buttermilk. Here's an easy substitute: combine 1 tablespoon lemon juice or white vinegar with enough milk to make 1 cup. Let sit for 5 minutes before using in recipe.