Rhubarb Buttermilk Tea Cake

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

From a Chatelaine magazine that I found at the Doc's office.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Lightly spray the bottom of an 8 x 4 loaf pan.
  3. Stir flour with baking soda and salt in a small bowl. In another, larger, bowl whisk egg, brown sugar, buttermilk, oil and vanilla together until blended. stir in the flour mix.
  4. Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan.
  5. Bake in center of oven for 70 - 75 mins or until a tester inserted into cake center comes out clean. Cool in pan for 10 minutes Remove from pan.
  6. While cake is cooling in the pan stir icing sugar with lemon juice in a small bowl, adding the juice 1 tsp at a time until thick and smooth. Drizzle the glaze over the warm cake when it's removed from the pan letting the glaze run down the sides.
Most Helpful

5 5

What an unexpected delight! I was glad to find some frozen cut rhubarb at my grocery store, because the season for it is all-too-brief here. I made this exactly as posted, using packed brown sugar and adding the pecans. I did not bother with the glaze. The bread stands on its own, and is moist and flavorful. I definitely will make this again! Thanks for sharing.

5 5

This was a fun bread. I didn't really know how much to chop the rhubarb, so I sliced it in thin slices. There a lot of little chunks of rhubarb throughout the bread. It is very soft and sweet. Made for ZWT8.