Picnic Rhubarb Cake

 

2 cups thinly sliced rhubarb
1 1/3 cups sugar, divided
1/2 cup unsalted butter
1 egg
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. grated nutmeg
1 tsp. vanilla
1 cup buttermilk
2 cups all-purpose flour

 

Preheat oven to 350 and grease and flour (or line with parchment) a 9-inch baking pan. In a medium bowl, toss rhubarb with 1/3 cup sugar and set aside. In a large bowl, blend butter, egg, and remaining sugar until light and fluffy, then beat in salt, baking soda, nutmeg, and vanilla. Using half of each at a time, alternately add the flour and buttermilk. Quickly fold in the rhubarb and pour the batter into the prepared pan. Bake until cake is well browned and edges have shrunk from the sides of the pan, about 40-45 minutes.