Monette’s Rhubarb Cake

Monette’s Rhubarb Cake

  • Preparation 30 min
  • Cooking 1 h
  • Servings 8
  • Vegetarian
  • Nut-free



    • 1/2 cup (125 ml) unsalted butter, softened
    • 1 egg
    • 1 1/2 cups (375 ml) brown sugar
    • 1 teaspoon (5 ml) vanilla extract
    • 2 cups (500 ml) flour
    • 1 teaspoon (5 ml) baking soda
    • A pinch of salt
    • 1 cup (250 ml) buttermilk
    • 2 cups (500 ml) fresh unpeeled rhubarb, dice into 1/2-inch (1-cm) pieces
  • Garnish

    • 1/4 cup (60 ml) sugar
    • 1 teaspoon (5 ml) ground cinnamon


Note from Ricardo

If you don’t have buttermilk, use 250 ml (1 cup) milk with 5 ml (1 teaspoon) white vinegar added. This whitish liquid with a sour taste is in fact partly skimmed milk with added bacterial culture. We usually use buttermilk to give a soft texture to cakes and muffins. Unfortunately, buttermilk is only sold in one litre cartons. Thus, you must keep the remainder, once opened, a week in the refrigerator. For a longer period, freezing is necessary. Use small sealed plastic bags and measure 125 ml (1/2 cups) per bag. This way, if you freeze it flat, it will thaw quickly. I sometimes add some to my pancakes or mashed potatoes preparations. You can also make refreshing drinks with fruit and a little sugar in a blender.

Personal Note