The rhubarb in my yard keeps growing, and so I’ve been trying some new recipes. This rhubarb cake is another wonderful dessert. Serve with coconut milk or vanilla ice cream! 🙂

Ingredients

• 1/2 c butter
• 1/2 c sugar
• 1/2 c brown sugar
• 1 egg
• 1 tsp baking soda
• 1 tsp vanilla
• 1 c buttermilk
• 2 c of flour (you can use white flour, I used a blend of coconut and almond flour and added some more liquid to the recipe)
• 2 c rhubarb, finely cut (remember to remove leaves which are very poisonous, and clean/wash stems)

Topping

• 1/2 c sugar
• 1 tsp cinnamon

Directions

• Cream butter and sugar, add egg
• Mix other dry ingredients (flour, baking soda)
• Add dry ingredients to creamed mixture with buttermilk and vanilla
• Add rhubarb, mix gently
• Spread in baking dish
• Top with sugar/cinnamon
• Bake for ~45 minutes at 350*