Apologies for not posting last week--I've been ill and sitting in front of a computer to blog just wasn't working out. To make up for it, today's recipe is for cake!
I've gotten a few requests for a new rhubarb recipe, and now that it's in season I can get to work! I'd been wanting to make this cake for weeks, and I finally got around to it.
I don't think this is enough quantity to warrant a stand mixer. Actually, I don't think my mixer could mix such a small amount.
And yes, I'm setting a bad example by measuring a liquid in a dry measuring cup.
Then into the oven!
Oh, and as a quick tip, I used the cake pan that the rhubarb cake baked in to cover the cake. Much easier than trying to remember to cover it with tinfoil.
Then I dusted it with powdered sugar. Would have been fabulous with a dollop of whipped cream or vanilla ice cream, too (ooh, or strawberry ice cream!) However you want to serve it, you'll find it's fabulous. A little denser than a coffee cake, but not as rich as pound cake. What's not to like--it's quick, easy, seasonal, and you can make it with whatever fruit you like. The cake is not a lie!
Recipe: Rhubarb Buttermilk Cake
1/2 stick butter
1/3 c. brown sugar
1/3 c. white sugar
1/2 tsp. vanilla
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. buttermilk
1 c. sliced rhubarb
1 tbsp. raw sugar
1 tbsp. granulated sugar
In a mixing bowl, cream butter and sugars together. Add egg and vanilla; beat until light and fluffy, 2-3 minutes.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Mix well.
Add 1/3 of the flour mixture to the butter and sugar; beat until combined. Add half the buttermilk; beat until combined. Repeat, alternating flour and buttermilk, until completely incorporated.
Pour cake batter into a very well greased 9" cake pan.
Sprinkle rhubarb over the top of the batter. Sprinkle sugar over the rhubarb.
Bake at 400F for 25-30 minutes. Let cool for 10-15 minutes, then turn out onto cooling rack. Cool an additional 10-15 minutes before serving.