Aunt Della's Rhubarb Cake
2 cups fresh rhubarb cut into 1/2" pieces
1/2 cup (1 stick) unsalted butter (at room temp.)
1-1/2 cups brown sugar (packed)
1 cup buttermilk
1 large egg (at room temp.)
2 cups all purpose flour
1/2 tsp kosher salt
1 tsp baking soda
1 tsp vanilla
1/2 cup granulated sugar
1 tsp ground cinnamon
Grease (I use butter) a 9" x 13" glass baking pan (metal will discolor the rhubarb)
Prepare fresh rhubarb and set aside.
In a large bowl combine flour and salt and set aside.
Using your mixer, cream together the butter and brown sugar
until light and fluffy. Beat in 1 tsp vanilla and the egg until combined.
Add the baking soda directly into the cup of buttermilk, then add to
the creamed mixture. The mixture will look like it is not coming
together, but take heart, it will all work out in the end. Beat on medium speed
for approximately three minutes.
Add the wet ingredients to the large bowl of dry ingredients and stir until just incorporated.
Add the rhubarb, stir until is distributed evenly throughout the batter.
Pour into the prepared baking pan, smooth the top of the batter.
Sprinkle the cinnamon sugar over the top of the batter.
Bake at 375° for 30-35 minutes.
Not all of the sugar will caramelize and that's okay.
Serve while warm with a scoop of vanilla ice cream!
When the crunchy cinnamon sugar topping meets the pieces of tangy rhubarb surround by fluffy cake...watch out diet! Enjoy, and thank you Galen and Aunt Della!