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My mom and grandma would make this cake every spring as the rhubarb was starting to fill out.  It’s not keto (though I make it with gluten free flour these days), but it is an amazing treat ushering in spring/summer:

 

Rhubarb Cake

1 1/2 cups brown sugar

1/2 cup butter (softened)

1 egg

1 cup buttermilk

2 cups flour (gluten free mix works)

1 teas. baking soda

1/2 teas. salt

1 teas. vanilla

4 cups rhubarb, chopped into small pieces

 

Topping:

1/4 cup sugar (or monk fruit works)

1 T. ground cinnamon

 

Instructions:

Heat oven to 350 degrees F.

Cream together brown sugar and butter.  Beat in egg and buttermilk.  Mix dry ingredients together; add to butter/sugar mixture and mix well.  Stir in rhubarb.  Pour into a greased 9×13 cake pan.

Mix sugar and cinnamon for topping; sprinkle over cake.

Bake for 25 – 35 minutes or until wooden pick inserted in the center comes out clean.