The first time I made this recipe, I did not read carefully enough and added the brown sugar and nuts that are supposed to be sprinkled on top to the batter! The cake still tasted fine, but to make sure you don’t make the same mistake, I’ve separated the batter, sprinkle on top, and pour-over syrup ingredients.
Ingredients
1 cup buttermilk
1/4 cup melted butter
1 egg
1 tsp vanilla
3 cups chopped rhubarb
2 3/4 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
Sprinkle on top:
1 cup brown sugar
1/2 cup chopped nuts
Topping:
1/2 cup butter
1/2 cup half & half
1 cup sugar
1 tsp vanilla
Directions
- Heat oven to 350°.
- Grease a 9 x 13 inch baking pan.
- In a bowl, mix buttermilk, melted butter, egg, and vanilla.
- Stir in the rhubarb.
- In a large bowl, mix flour, white sugar, baking soda, and salt.
- Make a well in the center of the dry ingredients. Add the wet ingredients into the dry ad stir until just combined.
- Spread batter into pan.
- Sprinkle brown sugar and chopped nuts on top.
- Bake 45-55 minutes, until a toothpick inserted in center of cake comes out clean.
- Meanwhile, combine all the topping ingredients except the vanilla in a saucepan, and stir over medium heat until smooth. Bring to a boil and let it bubble for just a few minutes until slightly thickened. Remove from the heat and add the vanilla.
- When the cake comes out of the oven, poke deep holes over the surface with a fork or skewer.
- Drizzle the warm sauce over the cake holes.
- Cool and serve. Refrigerate the leftovers.
Originally posted June 2019