Rhubarb Cake

As fans of rhubarb, this cake from Martha Stewart looked like a winner to us. I used some frozen rhubarb from my small patch of rhubarb. I do think it would have been better with more rhubarb than the recipe calls for, just because we all like rhubarb so much.

 This is an excellent cake. Moist, flavorful and quick to get together. 

 Next time, I will try adding a pinch of nutmeg to the topping as I like the combo of rhubarb and nutmeg. While you could sub milk soured with lemon juice, I would go for the buttermilk. It really makes the taste and texture of this cake.

Mairjane’s Rhubarb Cake

Ingredients

1/2 cup butter, room temperature, plus more for baking dish

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon pure vanilla extract

1 cup sugar 

1 large egg

2 cups chopped rhubarb (consider 2 ½ cups)

1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)

1/4 cup sugar

Directions
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a liquid measuring cup, combine buttermilk and vanilla; set aside.In the bowl of an electric mixer or using a handheld mixer, beat butter with 1 cup sugar until light and fluffy, about 2 minutes. Add egg, and beat to combine. Add the flour mixture, alternating with the buttermilk mixture, and starting and ending with the flour mixture. Stir in rhubarb. Spread batter evenly into prepared baking dish. In a small bowl, stir together remaining 1/4 cup sugar and cinnamon, nutmeg if using. Sprinkle cinnamon sugar evenly over batter. Bake until a cake tester inserted in center of cake comes out clean, about 35 minutes.Let cool on a wire rack in pan for 30 minutes before serving.