I've always loved rhubarb both for planting and eating. With it's beautiful big green leaves contrasting against it's bright red stalk, it is one of the first signs of Spring eating. While most recipes combine the tartness of rhubarb with something sweet like strawberries, this cake allows rhubarb to shine on it's own. Tart and all. I kind of like that about it.
And who doesn't love an unassuming snack cake? Nothing overly sophisticated or complex, just plain delicious. We love it with a simple shake of powdered sugar on top.
4 cups diced fresh rhubarb
1 3/4 cups granulated sugar, divided
1/2 cup melted butter
1 teaspoon vanilla
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Prepare a 9x13" baking pan with non-stick spray or butter. Set aside. Preheat oven to 350 degrees Fahrenheit.
In a medium-sized bowl, mix together the diced rhubarb and 3/4 cup of the sugar. Let stand while mixing remaining ingredients.
In a small bowl mix together the flour, baking soda, salt and cinnamon.
In the bowl of a mixer, cream the butter, remaining 1 cup sugar, egg and vanilla. Add the buttermilk alternatively with flour mixture in 3 segments, mixing well with each addition. With a rubber spatula or wooden spoon, stir in rhubarb-sugar mixture.
Spread into prepared pan and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve.
Other delicious rhubarb recipes we enjoy:
Strawberry-Rhubarb Hand Pies
The BEST Rhubarb Quick Bread
Rhubarb Syrup Concentrate
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