Chunks of rhubarb accent this moist, tender cake.
Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.
Enjoy a slice of rhubarb cake for breakfast or dessert.
Photo: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl.
Whisk together egg, buttermilk, oil and vanilla in a large bowl.
Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend.
Turn the batter into the prepared pan, spreading evenly.
To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl.
Sprinkle evenly over the top of the cake.
Let the cake cool in the pan on a wire rack for 15 minutes.
Cut into squares and serve warm.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
