Best 7 Rhubarb Buttermilk Tea Cake Recipes

OLD-FASHIONED RHUBARB CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

RHUBARB BUTTERMILK TEA CAKE

Steps:

• Preheat oven to 350°F.
• Lightly spray the bottom of an 8 x 4 loaf pan.
• Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix.
• Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan.
• Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan.
• While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides.

RHUBARB-BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine rhubarb and 1/4 cup sugar. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb mixture., Pour into a greased 9-in. square baking pan. In a small bowl, mix brown sugar and cinnamon; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

RHUBARB CAKE I

Steps:

• In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
• In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
• Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
• Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

RHUBARB COFFEE CAKE WITH BUTTERMILK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
• Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
• Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

STRAWBERRY-RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Brush a 9-by-12-by-3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.
• Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.
• Make cake batter: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.
• Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
• Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.

COUNTRY RHUBARB CAKE

Steps:

• Heat oven to 350 degrees. In a bowl, sift flour, salt, 3 tablespoons sugar and the baking soda together. With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture. Add buttermilk and blend just until mixture forms dough; it will be quite stiff and sticky. Turn out onto a floured work surface and divide in two. Roll out each piece to fit a 10-inch round baking dish. Line bottom of pan with one round, pinching together any tears.
• Cover dough with rhubarb and sprinkle rhubarb evenly with 1 heaping cup sugar. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water and brush it on dough.
• Place a baking sheet in oven to catch drips, and place baking dish on it. Bake until crust is golden and rhubarb is soft and juicy, about 1 hour. Immediately sprinkle with granulated sugar. Serve warm, with a sprinkle of brown sugar and whipped cream on each serving.