| |

Rhubarb Buttermilk Cake | Springtime Dessert | Mother's Day recipe this year!

Byamazingfoodstv


– When rhubarb is in season, there are innumerable ways to use it. But this easy-to-make rhubarb buttermilk cake may be one of the best ways! With bite-sized pieces of rhubarb and a sweet cinnamon sugar topping, the batter comes together quickly with little fuss. Once baked, the cake puffs up slightly to form the perfect spring dessert.

PRINT the recipe:

SUBSCRIBE for more great videos!

Like my page on Facebook:
Visit my website:
Check me out on Instagram:

——————————

INGREDIENTS

– 1/2 cup unsalted butter, room temperature
– 1/2 cup white granulated sugar
– 1/2 cup light brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 1/2 cups all-purpose flour
– 1/2 tsp baking soda
– 1 tsp baking powder
– 1 1/2 tsp kosher salt, separated
– 1 cup buttermilk
– 2 cups chopped rhubarb

For the topping

– 1/4 cup white granulated sugar
– 1 tsp cinnamon

INSTRUCTIONS

– Sprinkle 1 tsp of salt over the chopped rhubarb and mix to combine. Pour the rhubarb into a colander fitted over a bowl to catch the liquid. Allow the rhubarb to macerate until about 1/4 to 1/3 cup of liquid accumulates, 45-60 minutes. Once the rhubarb has macerated, discard the liquid and make the cake.

– Butter two 8.5 x 4.5 loaf pans and set them aside. Preheat the oven to 350°F.

– In a large bowl, combine the butter, white granulated sugar, and brown sugar. Using a whisk or a mixer, beat the mixture until light and fluffy, 2-3 minutes. Add one egg and mix to incorporate. Repeat with the second egg and vanilla extract.

– To the wet ingredients, add the flour, baking soda, baking powder, and remaining salt. Whisk to combine and slowly add the buttermilk while folding. Once the buttermilk is added, add the prepared rhubarb and fold until it is just mixed in. Pour the batter into the two prepared loaf pans and spread the top of each one to an even layer.

– In a separate bowl, mix together the white granulated sugar and cinnamon and sprinkle the mixture evenly over the two cakes.

– Bake at 350°F for 45-55 minutes until golden brown and a skewer inserted into the middle comes out clean. Once baked, remove the cakes from the oven and allow them to cool for 20 minutes before slicing.

#rhubarb #cake #recipe #spring #dessert

source

Similar Posts

22 Comments

  8. baked the 2 loaves this afternoon…mine were done in 40 minutes…the cake itself is not very sweet (which i like) but the salted rhubarb was horrible…if i were to make this again i would dust the rhubarb with sugar before mixing it in the batter…

  9. You put in 1-1/2 tsp of vanilla, but your recipe calls for 1 tsp above. Giving this a try tonight, since I am tired of dumping the previous year's harvest (frozen) in the compost since I didn't use it and picking time is again here. I've made rhubarb / strawberry jam and it is pretty yummy. Time to make more hopefully. My batter seemed a bit more loose – questioned using a full cup of buttermilk, but nothing ventured, nothing gained. Love how you and your mother get along – and as a fellow midwesterner, love that you're in Iowa. By the way, Canadian Red is what I am using also. 🙂 Later – bread looks good and smells good. Will let it cool, and maybe have some for breakfast.

Leave a Reply