Table of Contents
Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan. Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture. Toss rhubarb with 1 tablespoon flour, and stir into batter.
This Rhubarb Buttermilk Cake is a perfect recipe for all of your garden fresh rhubarb. It makes a great brunch or snack cake! I cannot get enough of rhubarb, seriously. I could bake with rhubarb for days…so when ever I am able to get my hands on any, I make sure that I bake as much as I can with it.
Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. You can make your own buttermilk by adding lemon juice to regular milk and letting it sit for 5 minutes.
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