Recipe Monette's Rhubarb Cake

Servings: 8
Preparation: 30 minutes
Cooking: 1 hour

Reference: Ricardocuisine.com

INGRÉDIENTS

• 125 ml (½ cup) unsalted butter, softened
• 1 egg
• 375 ml (1½ cups) brown sugar
• 5 ml (1 tsp) vanilla extract
• 500 ml (2 cups) flour (unbleached)
• 5 ml (1 tsp) baking soda
• 1 pinch of salt
• 250 ml (1 cup) buttermilk
• 500 ml (2 cups) cubed 1 cm rhubarbs
• 60 ml (¼ cup) sugar
• 5 ml (1 tsp) cinnamon

PRÉPARATION

1. Heat the oven to 180oC (350oF). Butter a 20 cm (8-inch) springform pan.
2. In a bowl, beat the butter, egg, brown sugar, and vanilla extract with an electric mixer until smooth.
3. In a separate bowl, combine the flour, baking soda, and salt.
4. Add to the previous mixture alternately with the buttermilk.
5. Add the rhubarb and mix with a wooden spoon.
6. Pour into the pan.
7. In a small bowl, combine the sugar and cinnamon. Sprinkle it over the top of the cake.
8. Bake in the center of the oven for about 1 hour or until a toothpick comes out clean.