Rhubarb Breakfast Cake
Recipe adapted from The View from Great Island
Ingredients
½ Cup (125 mL) Buttermilk
1 tsp (5 mL) Lemon juice
½ Cup (125 mL) Unsalted butter, at room temperature
¾ Cup (177 mL) Granulated sugar
1 Large egg, at room temperature
1 ½ tsp (7.5 mL) Vanilla extract
1 Cups (500 mL) All purpose flour, saving out 1 Tbsp to toss with rhubarb
2 tsp (10 mL) Baking powder
1 tsp (5 mL) Salt
2 Cups (500 mL) Rhubarb, thinly sliced
Directions
Set oven to 350°F. Lightly grease a 9x9 baking pan.
Stir lemon juice into the buttermilk and set aside.
Cream the butter and sugar with a hand-mixer until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
Toss rhubarb with 1 Tbsp flour.
Whisk together remaining flour, baking powder and salt.
Add half of the flour mixture to the bowl and blend in. Add all of the buttermilk mixture and blend in. Finally, add the rest of the flour and blend just until combined. Fold in the rhubarb.
Spread the batter into the prepared pan. Bake for 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out dry (moist crumbs are fine.)
Let the cake cool slightly before cutting.
Notes
Try substituting other fruit, like berries or chopped banana!
