Rhubarb Snacking Cake

Name: Rhubarb Snacking Cake
Prep time: 15 min
Total time: 55 min
Yield: 9 servings
Ingredients: 3/4 cup granulated sugar; 1/4 cup Land O Lakes® Butter softened; 1/4 teaspoon salt; 1/2 cup buttermilk; 1 large Land O Lakes® Egg; 1/2 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 2 cups (about 2/3 pound) 1/2-inch slices fresh rhubarb *; 1/4 cup firmly packed brown sugar; 1/2 cup chopped pecans; 1/4 cup Land O Lakes® Heavy Whipping Cream; 1/4 cup granulated sugar; 2 tablespoons Land O Lakes® Butter; 1/2 teaspoon vanilla extract

Enjoy this pecan-topped, icing-drizzled cake for breakfast, brunch or anytime snack—its perfect balance of sweet and tart will make it a family favorite.

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15 min

Prep Time

55 min

Total Time

servings

Ingredients

³/₄ cup granulated sugar

¹/₄ cup Land O Lakes® Butter, softened

¹/₄ teaspoon salt

¹/₂ cup buttermilk

1 large Land O Lakes® Egg

¹/₂ teaspoon vanilla extract

1 ¹/₄ cups all-purpose flour

¹/₂ teaspoon baking soda

2 cups (about ²/₃ pound) 1/2-inch slices fresh rhubarb

¹/₄ cup firmly packed brown sugar

¹/₂ cup chopped pecans

¹/₄ cup Land O Lakes® Heavy Whipping Cream

¹/₄ cup granulated sugar

2 tablespoons Land O Lakes® Butter

¹/₂ teaspoon vanilla extract

*Substitute frozen rhubarb, thawed, well drained.

How to make

STEP 1

Heat oven to 350°F. Spray bottom of 8-inch square baking pan with no-stick baking spray.
STEP 2

Combine 3/4 cup granulated sugar, 1/4 cup butter and salt in large bowl; beat until light and fluffy. Add buttermilk, egg and 1/2 teaspoon vanilla; beat until well combined. (Mixture may look slightly curdled.) Add flour and baking soda; beat until flour is incorporated and mixture is smooth. Fold in rhubarb. Spread evenly into prepared pan. Sprinkle batter evenly with brown sugar and pecans.
STEP 3

Bake 37-40 minutes or until top is golden brown and toothpick inserted in center comes out clean.
STEP 4

Meanwhile, bring whipping cream, 1/4 cup granulated sugar and 2 tablespoons butter to a boil in small saucepan. Whisk until smooth. Remove from heat; stir in 1/2 teaspoon vanilla. As soon as cake comes out of oven, pour mixture slowly and evenly over top. Store covered up to 3 days in the refrigerator.

Tip #1

Rhubarb not available? Try blueberries or tart apples such as Granny Smith—just peel, core and dice.

330 Calories

16 Fat (g)

50 Cholesterol (mg)

220 Sodium (mg)

45 Carbohydrates (g)

2 Dietary Fiber

4 Protein (g)

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