The batter contains brown sugar, butter, buttermilk, and chopped fresh rhubarb, and is sprinkled with a brown sugar-cinnamon-walnut topping. The cake may be served for dessert or as a coffee cake.
Ingredients:
Cake:
1 1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 egg
1 tsp vanilla
1 cup buttermilk
2 1/4 cups flour
1 tsp baking soda
3 generous cups chopped fresh rhubarb
Topping:
1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 tsp. cinnamon
Method
In large bowl, cream brown sugar and margarine. Add egg and vanilla; mix well. In separate bowl, mix flour and baking soda. Gradually add flour mixture to egg mixture, alternating with buttermilk, stirring at low speed until very smooth and creamy. Stir in rhubarb. Let sit a minute or two for juices to come out of rhubarb. Stir again and pour into greased 8x12" pan. For topping, combine all topping ingredients, stir well, and sprinkle over cake batter. It should just cover the whole surface of the cake. Bake at 350 degrees about 50-60 minutes or until surface of cake is not shiny. A knife inserted in cake will come out with cooked rhubarb on it but no uncooked batter.
Notes: We make this deliciously moist cake every spring with spring rhubarb freshly picked from our garden. It is delicious and tastes incredibly moist and rich from all the rhubarb in it. This makes a coffeecake-type cake which is delicous as a dessert or for breakfast. For the buttermilk, I mix 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes for the milk to curdle.
Number of servings: 12
Submitted By: Karen Z.
