Rhubarb Buttermilk Cake
M a k e s 1 ( 9 - i n c h ) r o u n d c a k e
Rhubarb Buttermilk Cake
Recipe Courtesy of: A Rising Tide by DL Acken and Emily Lycopolus. Published by Appetite by Random House®
- ¼ cup butter
- ¼ cup olive oil
- ¾ cup packed brown sugar
- ¾ cup sugar 1 egg
- 2 cups flour
- 2 tsp baking powder 1 tsp ground ginger
- 1 tsp ground cardamom
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt 1 cup buttermilk
2½ cups chopped fresh or frozen rhubarb Crumble Topping: ½ cup packed brown sugar 2 Tbsp flour
¼ cup butter, slightly chilled, cubed
1 Tbsp icing sugar
- For the Rhubarb Buttermilk Cake: Preheat the oven to 350°F. Prepare a 9-inch round baking pan by coating it evenly with a little olive oil.
- Using a stand mixer fitted with the paddle attachment, cream the butter and oil, then add the sugars and mix until fully combined. Add the egg and whisk to fully incorporate. The batter will be pale in colour and fluffy in texture.
Over a piece of parchment paper (much easier than dirtying a second bowl!), sift the dry ingredients together. Add half of the dry ingredient mixture to the batter, then ½ cup of the buttermilk. Repeat with the remaining dry ingredients and buttermilk, mixing well and scraping down the bowl after each addition. Gently fold in the rhubarb until it is evenly distributed and coated in batter. The batter should be smooth, with only the rhubarb adding lumps.
- Using a spatula, pour the batter into the prepared baking pan, scraping out the bowl. Spread the batter evenly in the baking pan and tap it a few times on the counter to let out any air bubbles and allow it to settle.
For the Crumble Topping: In a clean bowl, combine the sugar with the flour. Add the butter. Using two knives or a pastry blender, cut in the butter until the mixture has a coarse, crumbly texture and there is no dry flour left. Spread the topping evenly over the batter. Bake until a toothpick inserted in the centre comes out clean, the topping is golden, and the cake has risen in the centre, 45 to 50 minutes.
- Remove from the oven, run a knife around the outside, dust with icing sugar, and try to not steal a piece the moment it’s out of the oven . . . but we won’t blame you if you do.
Storage: This cake will keep in an airtight container at room temperature for up to 5 days or, once it has cooled to room temperature, you can wrap it tightly in plastic wrap and store it in the freezer for up to 6 months.
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