Old Fashioned Rhubarb Cake
This homemade Rhubarb Cake is a delicious treat, and the recipe comes straight from my grandmother's cookbook!
Servings: 12 servings
Calories: 289kcal
Ingredients
- nonstick cooking spray
For Topping:
- ⅓ cup sugar
- 1 teaspoon cinnamon
- ⅓ cup chopped nuts (such as pecans or walnuts.)
For Cake:
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 cup buttermilk
- ½ teaspoon salt
- 2 cups + 1 tablespoon flour
- 3 cups chopped rhubarb
For Serving:
- whipped cream, optional
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13-inch cake pan with cooking spray and set aside.
Prepare topping:
- Combine sugar, cinnamon, and nuts in a small bowl. Set aside.
Prepare cake:
- Cream butter and sugar together using a mixer.
- Add the egg and blend well.
- Combine baking soda and buttermilk in a small bowl. Then add milk mixture 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, then 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, then serve topped with whipped cream (if desired). Enjoy!
Notes
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.