Blueberry Rhubarb Cake
Recipe: #8547
March 09, 2013
Categories: Desserts, Cakes, Rhubarb, Baby Shower, Birthday, Brunch, Fathers Day Game/Sports Day, Mothers Day, Picnic, Potluck, Oven Bake, Flour, more
"A KC Favorite! I love this cake and you will also"
Original is 12 servings
Ingredients
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- TOPPING
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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 by Step Method
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
No special items needed.
1 Reviews
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