Last weekend we took our daughter to the Annapolis Valley to celebrate her second birthday by taking her to her first parade in the town where I grew up. My sister, being the hostess with the most-est sent us home with a bag of rhubarb, freshly picked out of her garden just as we were heading back home.
My earliest memories of rhubarb are of bowls of a pretty pink but slimy tasting dessert that usually was sour and stringy. I do like strawberry rhubarb pie, but wanted to try something different. I had tried some rhubarb cake that my sister had made (yes, it got eaten on the way home in the car), and couldn’t wait to get home and Google some inspiration.
I am on a buttermilk kick right now after having it in the house for last week’s cupcake-fest, so I did a search for buttermilk and rhubarb and found a recipe by Mollie Katzen that piqued my interest. My cake is based on her recipe with some slight modifications, and instead of a cinnamon sugar topping, I wanted to have a richer, more buttery one, akin to the one I use on my Blueberry Buckle.