Last night we had here a real springtime storm -with thunders and warm rain. So today everything is fresh, more green and happy. Especially my ruccola growing in the window boxes. Maybe it’s because of the weather, but this Saturday seems to be very lazy. Everything seems to go a bit slower and the thing You want most is to lay down with book and cuppa tea. Or bake some spring cake. What You say on buttermilk cake with rhubarb? I’ve made this using a recipe for the Raspberry Buttermilk Cake from the Smitten Kitchen.
Easy peasy Rhubrab Buttermilk Cake:
2 cups of all purpose flour
1 cup whet brans
1 cup sugar (I used brown)
1 cup of buttermilk or plain youghurt
1/2 cup of oil or melted butter
4 staks of rhubarb
2 teaspoons of baking powder
1 teaspoon of vanilla essence
pinch of salt
Wash and trim rhubarb stalks, cut in 1 cm pieces, put into a bowl and sprinkle with 3-4 spoons of sugar and lay aside.
Turn the oven on, 180 C.
Mix the eggs with sugar, add buttermilk and vanilla essence. Add all dry ingridients and mix well. Pour the bater into a form, scatter drained rhubarb pieces over the top and sprinkle with some sugar. Bake for 40-60 minutes, till golden on the top.
After cooling down sprinkle with some honey or icing sugar.