Low Sodium Rhubarb Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

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Ingredients

9 servings

For the cake

½ cup (1 stick) unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 ¼ cups granulated sugar, divided
1 large egg
1 tsp vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cups fresh or frozen rhubarb, cut into ½-inch pieces (about 12 oz)

For the topping

1 tsp ground cinnamon
1 tbsp unsalted butter, melted

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and set aside.
2
In a large bowl, beat the softened butter and 1 cup of the granulated sugar with a hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes. Add the egg and vanilla extract and beat until fully incorporated, about 1 minute more.

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