Kitten’s Blueberry Rhubarb Cake
Taste Tester Notes; this cake will work well using either 3 cups blueberries or rhubarb
Servings 8-10
INGREDIENTS:
1/2 cup butter, softened
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla or 2 teaspoons almond extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup buttermilk
3/4 cup chopped walnuts
1-1/2 cups chopped rhubarb
1-1/2 cups fresh blueberries
1 tablespoon all-purpose flour
vanilla ice cream or sweetened whipped cream
TOPPING:
6 tablespoons cold butter, cubed
2 to 3 teaspoons ground cinnamon
1-1/2 cups brown sugar, packer
INSTRUCTIONS:————————————-
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
Add in egg and vanilla; beat until well combined.
In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
Toss the chopped rhubarb and blueberries with 1 tablespoon flour then stir into the batter along with the walnuts.
Sprinkle the prepared topping mixture evenly over the top of the batter.
Bake for about 45-50 minutes.
Serve cake warm with vanilla ice cream or whipped cream.
Related posts:
- Moist Buttery Blueberry Sheet Cake
Quick “N” Easy Blueberry Dump Cake
Buttery Cinnamon Apple Cake (Or Blueberry)
Favorite Blueberry Coffee Cake
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