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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a fantastic cake that I have made it many times and it's one of the best rhubarb cakes! - and it also will work well with fresh blueberries ;-) Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1 1/4 cups sugar |
1 large egg |
2 teaspoons vanilla |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 pinch nutmeg |
1 cup buttermilk |
3/4 cup chopped walnuts |
3 cups chopped rhubarb (heaping cups!) |
1 tablespoon flour |
vanilla ice cream or whipped cream |
6 tablespoons cold butter, cut into small cubes |
2 -3 teaspoons cinnamon |
1 1/2 cups brown sugar, packed |
Directions:
1. Set oven to 350 degrees F.
2. Grease a 13 x 9-inch baking dish.
3. In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
4. In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
5. Add in egg and vanilla; beat until well combined.
6. In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
7. Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
8. Sprinkle the prepared topping mixture evenly over the top of the batter.
9. Bake for about 45-50 minutes.
10. Serve cake warm with vanilla ice cream or whipped cream.
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