Ingredients for Rhubarb Buttermilk Tea Cake
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Egg
- Brown Sugar
- 1 cup buttermilk
- Vegetable Oil
- Vanilla
- 2 cups chopped rhubarb (about 1 pound)
- Pecans
- Icing Sugar
- Lemon Juice
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How to Make Rhubarb Buttermilk Tea Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped rhubarb.
- Pour batter into the prepared pan and bake for 50-60 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.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
170g
Fat
6g
Carbs
20g
