RHUBARB BUTTERMILK TEA CAKE

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Make and share this Rhubarb Buttermilk Tea Cake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup brown sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups chopped rhubarb
1/2 cup chopped pecans (optional)
1 cup icing sugar (powdered sugar)
4 -5 teaspoons lemon juice

Steps:

  • Preheat oven to 350°F.
  • Lightly spray the bottom of an 8 x 4 loaf pan.
  • Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix.
  • Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan.
  • Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan.
  • While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides.

Nutrition Facts : Calories 331.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 23.9, Sodium 264.7, Carbohydrate 62.2, Fiber 1.2, Sugar 42.6, Protein 4

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