Rhubarb Snacking Cake
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Rhubarb Snacking Cake
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
9
servings Ingredients
34 cup granulated sugar
14 cup Land O Lakes® Butter, softened
14 teaspoon salt
12 cup buttermilk
12 teaspoon vanilla extract
1 14 cups all-purpose flour
12 teaspoon baking soda
2 cups (about 23 pound) 1/2-inch slices fresh rhubarb
14 cup firmly packed brown sugar
12 cup chopped pecans
14 cup Land O Lakes® Heavy Whipping Cream
14 cup granulated sugar
2 tablespoons Land O Lakes® Butter
12 teaspoon vanilla extract
How to make
-
STEP 1
Heat oven to 350°F. Spray bottom of 8-inch square baking pan with nonstick baking spray.
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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.
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STEP 3
Bake 37-40 minutes or until top is golden brown and toothpick inserted in center comes out clean.
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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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