Rhubarb Cake
Servings: 9
Ingredients
- 1 1/2 Cups Brown Sugar
- 1/2 Cup Vegetable Oil
- 1 Egg beaten
- 1 teaspoon Vanilla
- 1 Cup Buttermilk
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 Cups Flour
- 3 Cups Rhubarb chopped into bite size pieces (see note)
Instructions
For the Cake
- Preheat the oven to 350 degrees. Start a pot of water boiling over high heat on the stove top.
- In a large bowl, mix the sugar and oil together.1 1/2 Cups Brown Sugar, 1/2 Cup Vegetable Oil
- Add the egg and mix it well.1 Egg
- Add the vanilla and buttermilk.1 teaspoon Vanilla, 1 Cup Buttermilk
- In a separate bowl, mix the dry ingredients together then add them to the wet ingredients and combine until some streaks of flour remain.1 teaspoon Baking Soda, 1/2 teaspoon Salt, 2 Cups Flour
- Place the rhubarb into a bowl large enough that it can be submerged in the boiling water.
- Pour the boiling water over the rhubarb to soften it. It only needs to sit for like 30 seconds. Drain the water off and squeeze it with paper towels to remove as much water as possible. Then fold it into the batter.3 Cups Rhubarb
- Butter an 8x8 baking dish and sprinkle the bottom with cinnamon sugar. Pour the batter into the baking dish.
For the Topping
- Mix together sugar, cinnamon and nuts (optional) and sprinkle it over the top of the cake.1/2 Cup Sugar, 1 teaspoon Cinnamon, 1/2 Cup Nuts
- Bake for 40 minutes.
Notes
I slice the rhubarb in half lengthwise and then roughly chop them into about 1/2" pieces
Nutrition
Serving: 1piece | Calories: 365kcal | Carbohydrates: 74g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 178mg | Potassium: 288mg | Fiber: 2g | Sugar: 49g | Vitamin A: 114IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 2mg