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Recipes from the Roulant: Rhubarb cake

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The Farmer’s Market is coming back to the Terrace Roy tomorrow, June 14th until November 1st from 3:30pm to 7:30pm, and what better way to celebrate all your fresh produce than with this delicious rhubarb cake!

It is extremely easy to make, and absolutely scrumptious! It is also the perfect springtime that is customizable to your liking. Feel free to add other fresh fruit, such as strawberries or raspberries to kick it up a notch.

If you are interested in getting your very own fresh organic weekly or bi-monthly veggie basket, make sure to sign up here before Monday, June 17th.

We really hope you enjoy this recipe, and you can find more tasty meals such as this one at Ricardo’s cuisine!

5 from 1 vote
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Rhubarb Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Monette's - Ricardo's cuisine

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 egg
  • 1 1/2 cups brown sugar
  • 2 cups flour
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 pinch salt
  • 1 cup buttermilk
  • 2 cups diced rhubarb

garnish

  • 1/4 cup sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the oven to 180 ºC (350 ºF). Butter a 20-cm (8-inch) springform pan.

  2. In a bowl, beat the butter, egg, brown sugar and vanilla with an electric mixer until the mixture is smooth.

  3. In another bowl, combine the flour, baking soda and salt. Add to the previous mixture alternately with the buttermilk. Add the rhubarb and combine with a wooden spoon. Pour into the prepared pan.

  4. In a small bowl, combine the sugar and cinnamon. Sprinkle over the top of cake.

  5. Bake in the middle of the oven for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.

Recipe Notes

If you don’t have buttermilk, use 250 ml (1 cup) milk with 5 ml (1 teaspoon) white vinegar added. This whitish liquid with a sour taste is in fact partly skimmed milk with added bacterial culture. We usually use buttermilk to give a soft texture to cakes and muffins. Unfortunately, buttermilk is only sold in one litre cartons. Thus, you must keep the remainder, once opened, a week in the refrigerator. For a longer period, freezing is necessary. Use small sealed plastic bags and measure 125 ml (1/2 cups) per bag. This way, if you freeze it flat, it will thaw quickly. I sometimes add some to my pancakes or mashed potatoes preparations. You can also make refreshing drinks with fruit and a little sugar in a blender.

Comments 4

  1. Jean Francis Perrin

    Je suis fan de rhubarbe mais où est la version francophone de la recette?

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  2. Cynthia

    Delicious! Made it with the rhubarb we got in our Santripol panier this week and served it with fresh strawberrie on the side ( also in our panier;). I used powdered ginger and sugar instead of cinnamon for the garnish as we thought it would be a good combination with the rhubarb – it was!
    Thanks for posting the recipe.

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