Rhubarb-buttermilk tea cake

Try this fresh Rhubarb-buttermilk tea cake recipe as a creative alternative to banana bread.

3

( 167 ratings )

Preparation time:
15 minutes
Total time:
1 hour 25 minutes
Makes:
8 Servings
Rhubarb-buttermilk tea cake recipe


 
Roberto Caruso

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1  egg
  • 1 cup brown sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups chopped rhubarb
  • 1/2 cup chopped pecans
    FOR GLAZE:

  • 1 cup sifted icing sugar
  • 4 to 5 tsp lemon juice

Crunchy pecans and tangy rhubarb make this moist banana-bread alternative addictively good.

Instructions

  • Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in. loaf pan.
  • Stir flour with baking soda and salt in medium bowl. Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl, then stir in flour mixture. Add rhubarb and pecans and stir just until combined. Scrape batter into prepared pan.
  • Bake in centre of oven until a cake tester inserted in centre of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 min.
  • Stir icing sugar with lemon juice in a small bowl, adding juice 1 tsp at a time until thick and smooth. Drizzle glaze over warm loaf, letting it run down the sides.

Substitution Tip:

You can use frozen rhubarb instead of fresh – just thaw it completely before adding.

Stosage Tip:

Refrigerate up to 3 days or freeze up to a month.

Nutrition (per Serving)

calories
377 
protein
g
carbohydrates
63 g
fat
13 g
fibre
g
sodium
266 mg

3 comments on “Rhubarb-buttermilk tea cake

  1. This is wonderful! Made it several times last seaon. Freezes well too.

    Reply

  2. reduce baking time if necessary,deliciously easy!

    Reply

  3. is there a “print” button for this recipe?

    Reply

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