Description:
Recipe By: The Belworth House
Ingredients:
1/2 cup butter , softened1/2 1/2cup cup(125 mL) (125 mL) butter, softened
1 cup packed brown sugar 1 1cup cup(250 mL) (250 mL) packed brown sugar
2 eggs 2 farm fresh 2eggeggs
1 tsp vanilla 1 1tsp tsp(5 mL) (5 mL) vanilla
2 cups all-purpose flour 2 2cups cups(500 mL) (500 mL) all-purpose flour
1 tsp baking soda 1 1tsp tsp(5 mL) (5 mL) baking soda
1 tsp baking powder 1 1tsp tsp(5 mL) (5 mL) baking powder
1/2 tsp salt 1/2 1/2tsp tsp(2 mL) (2 mL) salt
1 cup buttermilk 1 1cup cup(250 mL) (250 mL) buttermilk
2 cups chopped rhubarb 2 2cups cups(500 mL) (500 mL) chopped rhubarb
Topping:
1/2 cup packed brown sugar 1/2 1/2cup cup(125 mL) (125 mL) packed brown sugar
1/4 cup chopped hazelnuts , sliced1/4 1/4cup cup(50 mL) (50 mL) chopped hazelnutpeanuts
1 tbsp all-purpose flour 1 1tbsp tbsp(15 mL) (15 mL) all-purpose flour
1/2 tsp cinnamon 1/2 1/2tsp tsp(2 mL) (2 mL) cinnamon
2 tbsp butter , melted2 2tbsp tbsp(25 mL) (25 mL) butter, melted
Method:
Grease 9-inch (2.5 L) springform pan; set aside.
Topping: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool.
