Blueberry Rhubarb Cake

12
Servings
15m
Prep Time
45-50m
Cook Time
1h
Ready In


"A KC Favorite! I love this cake and you will also"

Original recipe yields 12 servings
OK
  • TOPPING

Nutritional

  • Serving Size: 1 (145.5 g)
  • Calories 454.9
  • Total Fat - 19.6 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 55.2 mg
  • Sodium - 301.5 mg
  • Total Carbohydrate - 67.2 g
  • Dietary Fiber - 1.9 g
  • Sugars - 48.5 g
  • Protein - 5 g
  • Calcium - 59.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a 13 x 9-inch baking dish.

Step 3

In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.

Step 4

In a large bowl cream 1/2 cup soft butter with sugar until fluffy (about 2 minutes).

Step 5

Add in egg and vanilla; beat until well combined.

Step 6

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.

Step 7

Toss the chopped rhubarb and blueberries with 1 tablespoon flour then stir into the batter along with the walnuts.

Step 8

Sprinkle the prepared topping mixture evenly over the top of the batter.

Step 9

Bake for about 45-50 minutes.

Step 10

Serve cake warm with vanilla ice cream or whipped cream.

Tips & Variations


No special items needed.

Related

TwisSis

If Iceland had “national fruits”, #1 would be rhubarb & blueberries would be a close #2. Both are very popular, grow in the wild & most gardens & yield bumper seasonal crops. We live on the 3rd floor of a condo bldg (hence no garden), but I share in the rhubarb bounty each yr thanks to its lrg volume & the generosity of 2 friends. 1 friend even cleans it, cuts it in segments & packages it in freezer bags for me. For this recipe, I used my last bag of 2017 frozen rhubarb & fresh imported blueberries since we are off-season now for both fruits. All that said, we loved this cake! I will chg 1 thing when the new rhubarb crop arrives. Both Siggi & I were esp fond of the cake, but less fond of the amt of the crunchy brown sugar topping & felt half the amt would be ideal for us. This recipe made an enormous cake that rose to the top of my 9x13 baking dish. My next effort will be to try a half recipe for just 2 of us (I usually ignore trying to split 1 egg in most baked goods). Thx for sharing this great recipe, Kitten. I’ll be ready when the new crop of rhubarb arrives this summer. (A pic will post later today)

review by:
(4 Feb 2018)