- 10
- 20 mins
- 50 mins
Ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp 1/2tspsalt
- 1 cup buttermilk
- 2 cups chopped rhubarb
- 1/2 cup packed brown sugar
- 1/4 cup chopped hazelnuts or almonds, sliced
- 1 tbsp all-purpose flour
- 1/2 tsp cinnamon
- 2 tbsp butter, melted
Preparation
Step 1
Grease 9-inch (2.5 L) springform pan; set aside.
Topping:
In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool.