I love all things rhubarb, hello spring! I have fond memories of picking fresh rhubarb and eating them right on the spot as a child, I was an odd one I tell you! 😉 Ever since a young age my favorite pie has been fresh strawberry rhubarb. Something about the not too sweet but tangy pie is just so good, and with vanilla ice cream even better! A cake version of strawberry rhubarb pie, why yes, yes please! Really, just add rhubarb to all the things in spring!! It was rather quick and even the kids had fun helping put it together. It baked as dinner was finishing on the grill, the perfect after dinner treat! 🙂 Hope you enjoy!
Buttermilk cake with rhubarb and berries.
Course: DessertsDifficulty: Easy6-8
servings15
minutes45
minutesRecipe adapted from Baked From Scratch.
Ingredients
6 tablespoons (84grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
1 tablespoon lemon zest (I used orange)
1 2/3(209 grams) cup all-purpose flour
1 tsp baking powder (5 grams)
1/2 teaspoon kosher salt
1/2 cup buttermilk
1tsp vanilla extract
6 oz rhubarb, chopped
10 oz strawberries, chopped
optional whip cream
Directions
- preheat oven to 325. spray a 9″ cake pan with non stick spray, or use butter and flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and orange zest at medium speed untill fluffy. 3-5 minutes. Add vanilla and mix. add eggs and vanilla on at a time, beating well after each addition.
- In a medium bowl, whisk together; flour, baking powder and salt. gradually add flour mixture to butter alternating with buttermilk, beginning and ending with the flour. Beat until just combine after each addition. pour batter into prepared pan and smooth top with a offset spatula as best you can. sprinkle with turbinado sugar.
- Bake @ 325 until golden brown for about 45 minutes to 1 hour, or until a toothpick comes out clean.
- let cool for 10 minutes in pan before inverting. serve with whip cream or a scoop of vanilla ice cream! Enjoy
