Rhubarb Breakfast Cake

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This is a delicious easy rhubarb cake that I found on one of my favorite recipe blog sites, The View From Grand Island. You can hardly ever go wrong with one of Sue Moran's recipes and this one is true to form, yummy as my daughter said after leaving her half of the cake. She was supposed to save it for breakfast. It never made it. She said they finished it off while watching TV that evening. Well, you wouldn't want it to go to waste. 

Ingredients:

1/2 cup buttermilk (you can substitute 1/2 & 1/2 or cream)
1 tsp. lemon juice if you use something other than buttermilk
1/2 cup unsalted butter at room temperature
3/4 cup granulated sugar, plus 2 teaspoons for sprinkling on top of the cake
1 large egg, at room temperature
1 1/2 teaspoon vanilla 
2 cups flour, save 1 tablespoon to toss with the rhubarb
2 teaspoons baking powder
1 teaspoon salt
2 cups thinly sliced rhubarb
1/2 cups roughly chopped nuts (optional)

Instructions:

Preheat oven to 350F. Butter or spray a 9X9 inch square baking pan.
Cream the softened butter and sugar with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla.
Remove 1 tbsp. of flour and toss with the rhubarb.
Whisk together the remaining flour, baking powder, and salt.
Add half of the flour mixture to the bowl and blend in. Add all of the liquid and blend in. Then blend in the remaining flour just until combined, don't overmix. Fold in the rhubarb and nuts if using. Note: the batter will be thick.
Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes or until the cake is turning golden and a cake tester inserted in the center comes out without any wet batter. (Moist crumbs are fine.)
Let the cake cool slightly before cutting.

The original notes said that it served 12. It served 4 of us and was gone!

Recipe has been slightly adapted.





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