Fresh Rhubarb Cake
Submitted by Lisa Henry VanMansum
Super easy to make and really has a nice "rhubarb punch" rather than overly sweet like some cakes. Because of the fruit on the bottom, it is more like a crumble, so serve it in a bowl. Flavor of this dessert improves if you wait a day, so it is a great one to make a day ahead. Enjoy! Lisa Henry VanMansum
4 cups sliced fresh rhubarb (about 1 1/2 pounds)
1 1/3 cups sugar, divided
1/3 cup butter, softened
1 large egg
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
Preheat oven to 350 degrees.
Combine rhubarb and 2/3 cup sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray. Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Beat in orange rind and vanilla.
Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Spoon batter over rhubarb mixture.
Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.
Yield: 9 servings.
|Recipe submitted by Lisa Henry VanMansum|
|Serve with vanilla or strawberry ice cream|
Do you need another delicious rhubarb recipe? If yes, here is the best-ever rhubarb muffin recipe.