Rhubarb Buttermilk Cake | Springtime Dessert | Mother's Day recipe this year!

When rhubarb is in season, there are innumerable ways to use it. But this easy-to-make rhubarb buttermilk cake may be one of the best ways! With bite-sized pieces of rhubarb and a sweet cinnamon sugar topping, the batter comes together quickly with little fuss. Once baked, the cake puffs up slightly to form the perfect spring dessert. → PRINT the Recipe: https://www.wyseguide.com/rhubarb-but... Watch more videos like this:    • Rhubarb Recipes | Wyse Guide      • Videos with Family | Wyse Guide      • Dessert Recipes | Wyse Guide      • Cake Recipes | Wyse Guide   Follow me! → Get my cookbook: https://www.wyseguide.com/cookbook/ → Shop my website (magazine & merch): https://shop.wyseguide.com/ → Visit my website: https://www.wyseguide.com → Sign up for my newsletter: https://wyseguide.com/newsletter → Facebook: http://bit.ly/WyseGuideFB → Instagram: http://bit.ly/WyseGuideIG INGREDIENTS 1/2 cup unsalted butter, room temperature 1/2 cup white granulated sugar 1/2 cup light brown sugar 2 large eggs 1 tsp vanilla extract 2 1/2 cups all-purpose flour 1/2 tsp baking soda 1 tsp baking powder 1 1/2 tsp kosher salt, separated 1 cup buttermilk 2 cups chopped rhubarb For the topping 1/4 cup white granulated sugar 1 tsp cinnamon INSTRUCTIONS Sprinkle 1 tsp of salt over the chopped rhubarb and mix to combine. Pour the rhubarb into a colander fitted over a bowl to catch the liquid. Allow the rhubarb to macerate until about 1/4 to 1/3 cup of liquid accumulates, 45-60 minutes. Once the rhubarb has macerated, discard the liquid and make the cake. Butter two 8.5 x 4.5 loaf pans and set them aside. Preheat the oven to 350°F. In a large bowl, combine the butter, white granulated sugar, and brown sugar. Using a whisk or a mixer, beat the mixture until light and fluffy, 2-3 minutes. Add one egg and mix to incorporate. Repeat with the second egg and vanilla extract. To the wet ingredients, add the flour, baking soda, baking powder, and remaining salt. Whisk to combine and slowly add the buttermilk while folding. Once the buttermilk is added, add the prepared rhubarb and fold until it is just mixed in. Pour the batter into the two prepared loaf pans and spread the top of each one to an even layer. In a separate bowl, mix together the white granulated sugar and cinnamon and sprinkle the mixture evenly over the two cakes. Bake at 350°F for 45-55 minutes until golden brown and a skewer inserted into the middle comes out clean. Once baked, remove the cakes from the oven and allow them to cool for 20 minutes before slicing. CHAPTERS 00:00 Intro 01:12 Preparing the rhubarb 04:01 Preparing the batter 07:39 Mixing in the rhubarb 11:11 Baking the cake 12:42 Tasting the cake #rhubarb #cake #recipe #spring #dessert From my farm to your home. 🏡 My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land. So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.