I have just pulled the first beautiful rhubarb from my garden. I must make this cake for my husband who adores it. I cut the cooled cake into large squares and freeze them individually for snacks or a quick dessert topped with ginger whipped cream or a dollop of roasted rhubarb (or both). There are many recipes for this cake, some brown sugar and butter crumble topping, but I like the simple version that is almost like a coffee cake. I do not know the source of the original recipe because I’ve made it for so many years and have read so many recipes. I think it is now a blend of ideas.
- ½ cup butter at room temperature
- 1.5 cups white sugar
- 1 egg
- 1 tsp vanilla
- 2 cups unbleached (preferably organic) white flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk or sour milk
- 2 cups chopped rhubarb (1/2 inch pieces) tossed with 1 TBSP flour
Cream butter and sugar until light and fluffy. Add egg and beat.
In a second bowl, whisk together flour, baking soda, salt blending thoroughly.
Alternately, add buttermilk and flour mixture to the butter mixture in about three additions. Blend well.
Stir in the rhubarb.
Place batter into a well-greased 9 x 13 cake pan and bake at 350 degrees for 45minutes. Insert a toothpick to check doneness. Let cool.