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Rhubarb-buttermilk tea cake

Chatelaine
  • 85 minutes
  • Serves 8

INGREDIENTS

2 cups

Rhubarb

1

Egg

4 tsp

Lemon juice

1 1/2 cups

All-purpose flour

1 tsp

Baking soda

1 cup

Brown sugar

1 cup

Icing sugar

1/4 tsp

Salt

1 tsp

Vanilla

1/4 cup

Vegetable oil

1/2 cup

Pecans

1/2 cup

Buttermilk