This cake is so delicious and not overly sweet. It's a nice end to a meal, or could even be used as a coffee cake. Great served with vanilla ice cream, or topped with whipped cream!
serves2 - 8 inch cake pans
prep time15 Min
cook time25 Min
1 1/2 c
to 1 3/4 cups raw rhubarb, cut fine
1 1/2 c
brown sugar, slighly packed
FOR THE TOPPING
How To Make
*If you don't have buttermilk, you can use this substitute.
In a 1 cup measuring cup, add 1 tablespoon of lemon juice (fresh or bottled). Fill the cup up to the 1 cup line with regular milk. Wait 5 minutes and use in the recipe in place of buttermilk.
Preheat oven to 375. Prepare pan(s) by greasing either 2 - 8 inch pans, or 1 regular rectangular cake pan.
In a large bowl, cream together butter and sugar. Add in egg and salt and mix well. Beat in milk, baking soda, vanilla, cinnamon, and flour until well mixed. Mix in rhubarb on low until well incorporated.
Pour into prepared pans. Mix together your sugar/cinnamon topping in a separate bowl.
Sprinkle topping evenly over top of batter in pan(s). I usually don't end up using all of the topping. Use your own discretion.
Bake at 375 for 20-25 minutes for round pans, or 24-28 minutes for rectangular pan, until a toothpick inserted in the center comes out clean. Let cool.
Serve topped with Cool Whip (or whipping cream), or vanilla ice cream. (Optional)
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