Sunday, 10 February 2013

Rhubarb Buttermilk Tea Cake

This looks absolutely yummy!! It has to be when icing tops the loaf!

Rhubarb Buttermilk Tea Cake

1 1/2c ~ all purpose flour

1 tsp ~ baking soda

1/4 tsp ~ salt

1 ~ egg

1c ~ brown sugar

1/2c ~ buttermilk

1/4c ~ vegetable oil

1 tsp ~ vanilla

2c ~ chopped rhubarb

1/2c ~ chopped pecans


1c ~ sifted icing sugar

5 tsp ~ lemon juice

1.  Preheat oven to 350. Lightly spray bottom of 8 x 4 in loaf pan

2.  Stir flour with baking soda and salt in a medium bowl

3.  In a separate large bowl, whisk egg with brown sugar, buttermilk, oil and vanilla.  Then
     stir in the flour mixture. Add rhubarb and pecans and stir until combined. Scrape batter
     in pan for 10 mins.

4.  Bake in centre of the oven until a cake tester inserted in centre, comes out clean. Approx
     70-75 mins. Transfer to a rack to cool for 10 mins.

5.  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.

You can use frozen rhubarb if fresh isn't available, just make sure its thawed first.


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