Rhubarb Buttermilk Tea Cake

Recipe by Annacia
READY IN: 1hr 25mins
SERVES: 8-10




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