Oral Allergy Syndrome Friendly Rhubarb Cake
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.5(3)
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Learn more →Ingredients
9 servings
For the cake
- ½ cup (1 stick) unsalted butter, softened
- 1 ¼ cups granulated sugar, divided
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp salt
- 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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