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Name: Rhubarb Buttermilk Tea Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Canadian
Ingredients: 1-1/2 cup All purpose flour; 1 teaspoon Baking soda; 1/4 teaspoon Salt; 1 Egg; 1 cup Brown sugar mix 1/2 Splenda; 1/2 cup Buttermilk; 1/4 cup Coconut Oil; 1 teaspoon Vanilla; 2 cups Rhubarb chopped; 1/2 cup Pecans; 4-5 teaspoons Lemon Juice; 1 cup Icing sugar

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INGREDIENTS

1-1/2 cup All purpose flour
1 teaspoon Baking soda
1/4 teaspoon Salt
1 Egg
1 cup Brown sugar mix ; 1/2 Splenda
1/2 cup Buttermilk
1/4 cup Coconut Oil
1 teaspoon Vanilla
2 cups Rhubarb ; chopped
1/2 cup Pecans
4-5 teaspoons Lemon Juice
1 cup Icing sugar

Servings

INSTRUCTIONS

Preheat oven to 350. Lightly spray bottom of an 8 x 4 loaf pan.

Stir flour, soda and salt in medium bowl. Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl then stir in flour mixture.

Add pecans and rhubarb and stir just until combined. Scrape batter into prepared pan.

Bake in centre of oven until a cake tester inserted in the centre comes out clean about 60 minutes

Transfer to a rack to cool in pan for 10 minutes.

Stir icing sugar with lemon juice in small bowl adding juice 1 tsp at a time until smooth and thick. Drizzle glaze over warm loaf, letting it run down the side. If you wish you can poke some holes in the cake and the

glaze will drip down. Delicious!!

NOTES

You can refrigerate for 3 days or freeze.

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 8 Servings

Calories: 440
Calories from Fat: 319 (72%)

Amt Per Serving		% DV

	Total Fat 35.5g	47 %
	Saturated Fat 21.2g	106 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 2.6g
Cholesterol 84.9mg		26 %
Sodium 188.8mg		7 %
Potassium 154.4mg		4 %
Total Carbohydrate 31.1g		9 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 29.9g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 440

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