A delicate and delicious butter cake with rhubarb and cinnamon, made with buttermilk. The buttermilk gives it incredible lightness and character, while the rhubarb adds its distinctive tart flavour. To me, buttermilk cakes feel slightly old-fashioned in the best possible way — comforting and nostalgic. This is definitely a recipe I’ll happily come back to.
Ingredients for the rhubarb cake:
- 115 g butter
- 200 g caster sugar
- 1 large egg
- 1 tsp vanilla extract or 8 g vanillin sugar
- 250 ml buttermilk (or kefir or soured milk)
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 400 g rhubarb, diced (do not peel the rhubarb)
All ingredients should be at room temperature.
Place the butter and sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the egg and vanilla, then mix thoroughly until fully combined. Pour in the buttermilk and whisk gently by hand until incorporated. Sift the plain flour and bicarbonate of soda directly into the bowl and fold together gently with a spatula, only until combined. Add the diced rhubarb and mix briefly.
Line a 20 x 30 cm baking tin with baking parchment. Pour the batter into the tin and level the surface with a spatula. Sprinkle gently with cinnamon sugar — recipe below.
Bake the rhubarb butter cake at 175°C for about 35 minutes, or longer if needed, until a skewer inserted into the centre comes out clean.
Ingredients for the cinnamon sugar topping:
- ¼ cup sugar
- 1 tsp ground cinnamon
Mix the ingredients for the topping together.
Enjoy!
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