Moist Buttermilk Rhubarb Cake
Moist Buttermilk Rhubarb Cake recipe
Yield
12 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rhubarb
|
*
|
| 1 ½ | cups |
brown sugar
|
*
|
| ½ | cup |
margarine
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
buttermilk
or sour milk |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rhubarb
|
*
|
| 355 | ml |
brown sugar
|
*
|
| 118 | ml |
margarine
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
buttermilk
or sour milk |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
Directions
Cream sugar and oleo; add egg, salt and vanilla.
Add sour milk alternately with flour and baking powder and soda which has been sifted together.
Fold in rhubarb.
Pour into a well greased (with oleo) pan sprinkled with brown sugar.
Top with ½ cup of brown sugar and sprinkle with chopped nuts.
Bake at 350℉ (180℃) for 30 to 35 minutes.
Top with whipped cream if desired.
