Monette’s Rhubarb Cake

At first bite, I declared it a coffee cake with an enjoyable tartness from the rhubarb. Very moist, and we loved it. I had to take this picture quickly before leaving for work as I knew there would be a piece missing by the time I got home. If you enjoy rhubarb, you will enjoy this. 

Here is the link to the recipe. I am quite happy with the majority of Ricardo's recipes. 

1/2 cup (125 ml) unsalted butter softened
1 egg 
1 1/2 cups (375 ml) brown sugar -- I used only one cup of brown sugar and it was perfectly fine
1 teaspoon (5 ml) vanilla extract 
2 cups (500 ml) flour 
1 teaspoon (5 ml) baking soda 
A pinch of salt 
1 cup (250 ml) buttermilk (the recipe says you can use vinegar mixed with milk instead of using buttermilk which is what I did)
2 cups (500 ml) fresh unpeeled rhubarb, dice into 1/2-inch (1-cm) pieces or 2 cups (500 ml) frozen rhubarb, thawed and drained 
1/4 cup (60 ml) sugar 
1 teaspoon (5 ml) ground cinnamon 

Preparation 

1. Preheat the oven to 180 ºC (350 ºF). Butter a 8-inch springform pan. 

2. In a bowl, beat the butter, egg, brown sugar and vanilla with an electric mixer until the mixture is smooth. 

3. In another bowl, combine the flour, baking soda and salt. Add to the previous mixture alternately with the buttermilk. Add the rhubarb and combine with a wooden spoon. Pour into the prepared pan. 

4. In a small bowl, combine the sugar and cinnamon. Sprinkle over the top of cake. 

5. Bake in the middle of the oven for about 1 hour or until a toothpick inserted in the center of the cake comes out clean.