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Marijane's Rhubarb Cake

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Jul 1, 2013

Marijane Rhubarb Cake Piece

A really delicious rhubarb cake with just the right combination of sweet and sour. The recipe is from Martha Stewart’s website. I didn’t have the amount of rhubarbs mentioned in the recipe. I probably only had 300 ml of rhubarb, but didn’t have any influence on the deliciousness of the cake. I wrote out the recipe as I made it.

Ingredients

  • 113 g/1/2 cup unsalted butter (room temperature)
  • 470 ml/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 230 ml/1 cup buttermilk
  • 1 tsp vanilla extract
  • 90 ml/1 1/4 cups sugar
  • 1 large egg
  • 300 ml/2 cups rhubarb, cut into small pieces
  • 1/2 tsp cinnamon

Directions

Preheat the oven to 175C. Butter a 22×33cm baking tin or line it with baking paper and put it aside.

Some other preparations: In a bowl mix flour, baking powder and salt. Put the bowl aside. In a new bowl mic buttermilk and vanilla extract and set aside as well.

Using an electronic mixer or a handheld mixer beat the butter and 200ml of sugar until it becomes light and fluffy, for about 2 min. Add the egg and beat until just combined. Add the flour mixture alternating the buttermilk mixture. Start and end with flour. Lastly fold in the rhubarb.
Spread out the dough in the baking tin.

In a small bowl mix the remaining 90ml of sugar with cinnamon. Sprinkle the mixture over the cake. Bake the cake for around 35 min. or until a wooden skewer comes out of the middle of the cake clean.

Let the cake cool on a wire rack for 30 min. before you dig in.

Marijane Rhubarb Cake

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