Rhubarb Cake with Buttermillk

Directions

1. 1
   Preheat the oven to 350℉ (175°C).
2. 2
   Grease and flour (or use non-stick spray) a 9 x 9-inch square pan. Set aside.
3. 3
   In a medium mixing bowl, sift or whisk together flour, baking powder and soda. Set aside.
4. 4
   In a large bowl, whisk together the brown sugar with the oil.
5. 5
   To this, add a lightly beaten egg, the buttermilk and the vanilla or almond extract.
6. 6
   Whisk to combine properly together.
7. 7
   Add dry ingredients to the wet ingredients and combine with a wooden or rubber spoon. Do not over mix.
8. 8
   Add the chopped rhubarb to the cake batter and combine gently together. 
9. 9
   Transfer batter to prepared pan.
10. 10
    Sprinkle with 1 tablespoon of turbinado (or raw) sugar.
11. 11
    Bake in preheated oven for 60 minutes until golden and cake tester comes out clean.
12. 12
    Transfer pan to a rack where it can cool down for about 15 minutes.