“This is a fantastic cake that I have made it many times and it's one of the best rhubarb cakes! --- and it also will work well with fresh blueberries ;-)”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Grease a 13 x 9-inch baking dish.
  3. In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
  4. In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
  5. Add in egg and vanilla; beat until well combined.
  6. In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
  7. Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
  8. Sprinkle the prepared topping mixture evenly over the top of the batter.
  9. Bake for about 45-50 minutes.
  10. Serve cake warm with vanilla ice cream or whipped cream.

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