Ingredients

The following ingredients have 16 Servings
  • 2½ cups flour (350 grams, all-purpose )
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup brown sugar (lightly packed)
  • ⅔ cup vegetable oil (or sunflower oil)
  • 1 egg (lightly beaten, room temperature)
  • 1 cup buttermilk (room temperature)
  • 1 teaspoon vanilla or almond extract
  • 2 cups rhubarb (washed, dried, and chopped into ½-inch pieces)
  • 1 tablespoon turbinado (or raw) sugar (for topping)

Instruction

  • Preheat the oven to 350℉ (175°C).
  • Grease and flour (or use non-stick spray) a 9 x 9-inch square pan. Set aside.
  • In a medium mixing bowl, sift or whisk together flour, baking powder and soda. Set aside.
  • In a large bowl, whisk together the brown sugar with the oil.
  • To this, add a lightly beaten egg, the buttermilk and the vanilla or almond extract. Whisk to combine properly together.
  • Add dry ingredients to the wet ingredients and combine with a wooden or rubber spoon. Do not over mix.
  • Add the chopped rhubarb to the cake batter and combine gently together. 
  • Transfer batter to prepared pan. Sprinkle with 1 tablespoon of turbinado (or raw) sugar.
  • Bake in preheated oven for 60 minutes until golden and cake tester comes out clean.
  • Transfer pan to a rack where it can cool down for about 15 minutes.