Rhubarb Buttermilk Cake

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Rhubarb Buttermilk Cake

Postby svhlkmp » Thu May 29, 2014 7:20 am

Rhubarb Buttermilk Cake

½ cup granulated sugar
½ teaspoon ground cinnamon
1 tablespoon butter, softened
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups packed brown sugar
1 slightly beaten egg
1 cup buttermilk or sour milk (add 1 tablespoon lemon juice to milk and let stand)
2/3 cup cooking oil
1 teaspoon vanilla
Approximately 3 cups chopped fresh or frozen rhubarb
½ cup chopped nuts

Step 1: In a small bowl, combine granulated sugar, cinnamon, and butter. Stir with a fork until combined; set aside.
Step 2: In a large bowl, stir together flour, baking soda, and salt; set aside.
Step 3: In a medium bowl, stir together the brown sugar, egg, buttermilk, oil, and vanilla. Add this mixture to the dry ingredients, stirring just until combined. Fold in the rhubarb and nuts.
Step 4: Turn batter into a greased 13”x9”x2” baking pan. Sprinkle with sugar and cinnamon mixture. Bake in a 350 degree oven for 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Serve warm or cool.

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