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Fabulous Rhubarb Cake




Source of Recipe


Marian C. Brown at Mimi's


Recipe Introduction


This is fantastic, very moist and delicious. I made it with apples but am anxious to try using rhubarb.

Thanks for Marian C. Brown for sharing it!!


List of Ingredients






2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla extract
1 cup buttermilk
1-1/2 cups small diced fresh rhubarb

Topping:
1/4 to 1/3 cup slivered almonds
Cinnamon sugar





Recipe






Preheat oven to 350 degrees.
Butter a 9x9" cake pan.

In a small bowl, combine flour, cinnamon, baking soda and salt. Set aside.

In a large bowl, cream butter and sugar until fluffy. Beat in egg and vanilla.

Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture.

Fold in rhubarb.

Turn batter into prepared pan. Scatter the almonds on top of the batter and then sprinkle a light, even coat of cinnamon sugar on top, covering all the batter.

Bake for 30 to 37 minutes or until wooden pick inserted in centre comes out clean.

Cool on wire rack, in pan, for 10 minutes. Take out of pan and place on wire rack to cool completly. Place on serving plate once completely cooled.

Serves 9 to 12.

NOTE: you could substitute chopped apples for rhubarb

Notes:
I used a generous 1 1/2 c chopped apples.