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    You are in: Home / Recipes / Rhubarb Buttermilk Tea Cake Recipe
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    Rhubarb Buttermilk Tea Cake
    Rhubarb Buttermilk Tea Cake. Photo by Lavender Lynn

    Photo by Lavender Lynn

    1/1 Photo of Rhubarb Buttermilk Tea Cake

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    5.0 2

    Rate it! | Read 2 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    15 mins

    1 hrs 10 mins

    Annacia's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    GLAZE

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Lightly spray the bottom of an 8 x 4 loaf pan.
    3. 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. 4
      Add rhubarb and pecans (if using) and stir just until combined. Scrape into the prepared pan.
    5. 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. 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.

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    Nutritional Facts for Rhubarb Buttermilk Tea Cake

    Serving Size: 1 (108 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 331.9
     
    Calories from Fat 70
    21%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.2 g
    6%
    Cholesterol 23.8 mg
    7%
    Sodium 264.7 mg
    11%
    Total Carbohydrate 62.2 g
    20%
    Dietary Fiber 1.1 g
    4%
    Sugars 42.6 g
    170%
    Protein 4.0 g
    8%
    Detailed Nutrition Values About Nutrition Info

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