Rhubarb cake is the perfect dessert for anyone who isn't a fan of overly sticky, sweet concoctions. Lightly sweet with a burst if tartness in every bite.
Course Dessert
Author The Art of Doing Stuff
Ingredients
½cupbutter
1 ½cupssugar
1egg
1teaspoonvanilla
2cupsflour
1teaspooncinnamon
1teaspoonbaking soda
¼teaspoonsalt
1cupbuttermilkI never have buttermilk on hand so just add 1 tablespoon of vinegar or lemon juice to a cup of regular milk and let it sit for 5 minutes
3 ½cupsof rhubarb
1tablespoonflour
Topping
¼cupbutter
1teaspooncinnamon
1cuppacked brown sugar
½cupquick cooking rolled oats
Instructions
Cream together butter and sugar.
Beat in egg and vanilla.
Sift together flour, baking soda, cinnamon and salt.
Add sifted ingredients to the creamed mixture alternately with the buttermilk.
Toss your rhubarb with 1 tablespoon of flour and stir into the batter.
Pour batter into 9X13 baking pan (or equivalent)
Smooth the surface.
Mix together melted ¼ cup of butter, brown sugar, cinnamon and rolled oats.
Crumble topping over surface of batter.
Bake in 350f oven for 45 minutes or until toothpick comes out with only a few crumbs on it.