2cupsrhubarbwashed, dried, and chopped into ½-inch pieces
1tablespoonturbinado (or raw) sugarfor topping
Preheat the oven to 350℉ (175°C).
Grease and flour (or use non-stick spray) a 9 x 9-inch square pan. Set aside.
In a medium mixing bowl, sift or whisk together flour, baking powder and soda. Set aside.
In a large bowl, whisk together the brown sugar with the oil.
To this, add a lightly beaten egg, the buttermilk and the vanilla or almond extract. Whisk to combine properly together.
Add dry ingredients to the wet ingredients and combine with a wooden or rubber spoon. Do not over mix.
Add the chopped rhubarb to the cake batter and combine gently together.
Transfer batter to prepared pan. Sprinkle with 1 tablespoon of turbinado (or raw) sugar.
Bake in preheated oven for 60 minutes until golden and cake tester comes out clean.
Transfer pan to a rack where it can cool down for about 15 minutes.
Sifting the dry ingredients together will allow for better distribution of all the individual ingredients throughout the dry mixture. The process also aerates the dry ingredients making the final product lighter in texture.
Do not overmix the batter as this will result in a tough cake.
Use buttermilk as this creates an extra moist cake crumb.
Use room temperature ingredients. This creates a smoother batter that results in a cake with a uniform texture. Simply take out your ingredients one hour before beginning.
Can I use frozen rhubarb? Yes, in order to use frozen rhubarb in any cake, simply thaw and drain it before adding it to the batter.Can I freeze this cake? Yes, this rhubarb cake recipe freezes wonderfully. Variations: If you don't have enough rhubarb, replace half or even the total amount with strawberries. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.