Rhubarb & Buttermilk Tea Cake

When rhubarb is in season this tasty tea cake is a great alternative to banana bread. The original recipe for this cake comes from Chatelaine magazine & can be found here.  In our recipe we used EVOO instead of vegetable oil.


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 cup brown sugar
  • 1/2 cup buttermilk
  • 1/4 cup EVOO (we recommend Oro Viride or Forcella Biologico)
  • 1 tsp vanilla
  • 2 cups chopped rhubarb (If you use frozen rhubarb – thaw it completely before adding)
  • 1/2 cup chopped pecans
For Glaze;
  • 1 cup sifted icing sugar
  • 4 to 5 tsp lemon juice


  • Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in. loaf pan.

  • Stir flour with baking soda & salt in medium bowl. Whisk egg with brown sugar, buttermilk, EVOO & vanilla in large bowl, then stir in flour mixture. Add rhubarb & pecans & stir just until combined. Scrape batter into prepared pan.

  • Bake in center of oven until a cake tester inserted in center of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 minutes then remove from pan.

  • Stir icing sugar with lemon juice in a small bowl, adding juice 1 tsp at a time until thick & smooth. Drizzle glaze over warm loaf, letting it run down the sides.

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