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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Comments
Dana B.
Moist and tasty, it bakes through beautifully. An excellent choice if you like carrot or banana cake.
Anne M.
Great cake, just making my second one!
Isabel F.
Very good, nice texture and flavour. It took a bit longer to bake than stated in the recipe. This will be one of my go-to rhubarb recipes.
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