Buttermilk Rhubarb Breakfast Cake
This is a easy and versatile cake to keep in your back pocket. It takes maybe 20 min to assemble and mix up, about 40ish minutes to bake, and can be made with most fruits fresh or frozen. And you can eat it for breakfast! My friend Aileen has been singing the praises of this cake for a while now and when I finally looked at the recipe I realized 1. It was easy and 2. I had all the ingredients! rhubarb, fresh from our garden! The recipe Aileen uses, from The View at Great Island , calls for half and half and lemon juice, but the original recipe from Alexandra's Kitchen uses buttermilk. Aileen is dairy free so I know there's a way to do this without milk. The original recipe uses blueberries, the Great Island recipe uses rhubarb in the same quantity (2 cups). You really could use whatever fruit you have on the counter, or in your freezer, for this cake. Alexandra's Kitchen mentions making a cranberry orange version of this during the winter. Af
