An easy peasy snacking cake featuring spring’s most colourful vegetable. Did you know that rhubarb is part of the same family as buckwheat and sorrel? Cool!
| 2 c | gluten free flour |
| ¼ t | salt |
| 1 t | baking soda |
| ½ c | butter |
| 1½ c | packed brown sugar |
| 1 | egg |
| 1½ t | vanilla extract |
| 1 c | buttermilk |
| 1½ c | rhubarb, cut into 1-2 inch pieces (or a mix of rhubarb and strawberries) |
Preheat oven to 350°F.
Oil a 9×13-inch pan.
Whisk together GF flour, salt and baking soda. Reserve.
Cream the butter and brown sugar until light, then add the egg and vanilla. Stir the flour mixture and the creamed butter together with the buttermilk until well blended. Fold in rhubarb. Pour the cake batter into pan and smooth the top with an offset knife or spatula.
Topping
| ½ c | sugar |
| 2 t | ground cinnamon |
| ¾ c | chopped walnuts |
Combine ingredients in a small bowl and toss over the top of the cake batter.
Bake the cake for 30-35 minutes, or until a toothpick or knife comes out of the cake cleanly. If the walnuts are getting too dark, cover the top of the cake loosely with aluminum foil.
Remove to cool on a wire rack before serving.
Serves 6-8.
