RECIPE: Rhubarb Buttermilk Cake
">This cake is basically a recipe for thick buttermilk pancakes. In a rush? Use a good-quality pancake mix, add the strawberry rhubarb mixture and bake as a cake. Just make sure you cut the liquid down to half a cup.


March 2008
Feeding Your Family

  • ">1/4 cup water
  • ">1-1/2 tsp. cornstarch
  • ">1/3 cup plus 1/2 cup sugar
  • ">2 cups chopped fresh rhubarb stalks
  • ">1 cup chopped fresh strawberries
  • ">1 cup flour
  • ">1-3/4 tsp. baking powder
  • ">1 tsp. vanilla
  • ">1/2 tsp. salt
  • ">1 large egg
  • ">1/2 cup buttermilk
  • ">1 stick butter, melted and cooled slightly


">1. Preheat oven to 400. Butter an 8-inch baking dish.

">2. Stir together water, cornstarch and 1/3 cup sugar in a small sauce pan. Stir in rhubarb. Bring to a simmer, stirring constantly for about 5 minutes.

">3. Remove from heat and stir in strawberries.

">4. Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a bowl.

">5. Whisk together egg, milk, butter and vanilla in another bowl, then whisk in flour mixture until just combined.

">6. Reserve 1/2 cup fruit mixture. Add the rest of it to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over top of batter.

7. Bake until a wooden pick inserted into the center of the cake comes out clean (25-30 minutes).
Rhubarb Compote

One of the easiest ways to use rhubarb is to make a compote:

1. Mix about 4 cups of chopped rhubarb stalks with 1 cup of sugar, and two tablespoons of lemon juice.

2. Cook, stirring, over medium-low heat, until sugar is dissolved and rhubarb is broken down.

3. Use over ice-cream or waffles, as jam, or mix into muffins.