Gluten Free Rhubarb Snack Cake
Servings Prep Time
1cake 5minutes
Cook Time
45minutes
Servings Prep Time
1cake 5minutes
Cook Time
45minutes
Ingredients
Cake
Topping
Instructions
  1. Cream together butter and sugar until light and fluffy. Add in egg and vanilla mix 1 minute more.
  2. Sift together flour, baking soda and salt.
  3. Alternate adding dry ingredients and buttermilk to butter mixture. Mixing well between additions.
  4. Fold in rhubarb, pour into 9×13 inch buttered pan. Sprinkle with topping.
  5. Bake at 350 Fahrenheit for 45 minutes or until toothpick comes out clean. Let cool 15 minutes before serving.
Recipe Notes

I often toss everything, except the rhubarb, into the mixer and just let it run for 3 minutes then fold in the fruit and toss it in the oven.  The topping is optional if leaving it off I put the ginger into the cake.

The original cake was topped with 3/4 cup brown sugar and 1 teaspoon cinnamon.  I found this too sweet and I much prefer ginger with rhubarb.