Because of the rhubarb, this moist cake will continue to become more moist each day but still delicious. Don’t worry, though, as it probably won’t last more than a couple of days
- 2 cups AP flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups rhubarb, thinly sliced (about ⅛ of an inch thick)
- 1 egg
- ½ cup canola or vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla
- ½ cup sugar
- ¼ cup butter
- 1 teaspoon cinnamon
- 2 tbsp chopped candied ginger
- Preheat oven to 350F degrees for 30 minutes prior to baking.
- Prepare a 13x9-inch baking dish, or two 8-inch square baking dishes, by lightly coating with cooking spray.
- In a large mixing bowl, stir together flour, sugar, soda and salt.
- Add the sliced rhubarb and lightly toss to coat rhubarb with flour.
- In a separate bowl, combine the egg, oil, buttermilk and vanilla; stir into the flour mixture until combined.
- Scrape this mixture into the prepared baking pans and set aside.
- In a small bowl, combine topping ingredients by using a pastry blender or pulsing briefly in a food processor.
- Sprinkle topping mixture over top of cake, so cake is covered evenly.
- Bake for 35-45 minutes or until top springs back when touched.
I adjusted it slightly, adding more rhubarb to the batter, and some candied ginger to the topping.
If you don’t have buttermilk, you can easily make some by adding a teaspoon of vinegar or lemon juice to a cup of whole milk, or half and half (let it stand for a couple of minutes before using).