Rhubarb-Buttermilk Tea Cake


  • Prep Time15 mins
  • Total Time1 hr 25 mins
  • Makes8 Servings
Rhubarb-Buttermilk Tea Cake

(Photo: Roberto Caruso)

Chatelaine Triple Tested

Crunchy pecans and tangy rhubarb make this moist banana-bread alternative an addictively good loaf.


  • 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 vegetable oil

  • 1 tsp vanilla

  • 2 cups chopped rhubarb

  • 1/2 cup chopped pecans


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

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

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

    A spoon filled with glaze drizzling the glaze over the buttermilk rhubarb loaf cake on a cooling rack over a piece of parchment paper (Photo: Roberto Caruso)

Nutrition (per serving)

Calories 377, Protein 5g, Carbohydrates 63g, Fat 13g, Fibre 2g, Sodium 266mg.

Substitution Tip:

You can use frozen rhubarb instead of fresh—just thaw it completely before adding.

Storage Tip:

Refrigerate up to 3 days or freeze up to a month.

Get more of our best rhubarb recipes.