Rhubarb Breakfast Cake
Fruity snack cake
Equipment
- 9 x 9 cake pan
Ingredients
- 1/2 cup Buttermilk or half & half cream I used 1/4 cup sour cream, 1/4 cup milk
- 1 teaspoon Lemon juice
- 1/2 cup Butter at room temperature
- 1 cup Sugar
- 1 large Egg at room temperature
- 1 1/2 teaspoon Vanilla extract
- 2 cups Flour
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- 2 cups Rhubarb, thinly sliced or diced small Can use other fruit of your choice
Instructions
- Preheat oven to 350°. Lightly butter the pan or line with parchment paper.
- Stir lemon juice into cream or milk. Set aside.
- Cream together butter and sugar in mixer until fluffy. Beat in egg and vanilla, scraping down the bowl as necessary.
- Mix 1 tablespoon of flour with rhubarb.
- Whisk together flour, baking powder and salt.
- Add half of flout mixture and blend well. All all of cream/milk and mix well. Then add remaining flour and blend until combine. Do not over mix.
- Fold in rhubarb until blended. Do not over mix.
- Spread in pan. Batter will be thick. Sprinkle with sugar.
- Bake for 40-45 minutes until toothpick comes out clean.
- Cool slightly before cutting.