Ingredients
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– 2 cups all-purpose flour
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– 1 tsp baking soda
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– ¼ tsp salt
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– 1 cup granulated sugar
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– ½ cup unsalted butter, softened
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– 1 large egg
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– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins)
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– 1 tsp vanilla extract
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– 2 cups diced fresh rhubarb
Topping (Optional but Delicious):
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– ½ cup granulated sugar
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– 1 tsp cinnamon
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– 1 tbsp cold butter, cut into bits
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
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Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
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Add egg and vanilla: Beat in the egg and vanilla until well combined.
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Combine wet and dry: In a separate bowl, whisk together flour, baking soda, and salt. Add alternately with the buttermilk to the butter mixture, beginning and ending with the flour mixture.
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Fold in rhubarb: Gently stir in the diced rhubarb until evenly distributed.
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Pour into pan: Spread the batter evenly in the prepared baking dish.
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Make topping: Combine the sugar and cinnamon. Sprinkle evenly over the batter and dot with pieces of cold butter.
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Bake: Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
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Cool: Let the cake cool in the pan before slicing.