Zutaten für Special Rhubarb Cake
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- All Purpose Flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 4 cups chopped rhubarb
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Zubereitung von Special Rhubarb Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in 4 cups chopped rhubarb.
- Pour batter into the prepared bundt pan.
- **Make the topping:** In a medium bowl, combine ½ cup all-purpose flour, ½ cup brown sugar, ½ cup chopped pecans (optional), and ½ cup (1 stick) cold butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
105g
Fat
16g
Carbs
16g
