Poppy Seed Rhubarb Cake with Vanilla Poached Rhubarb


½ cup softened Butter

1 cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

1/4 teaspoon Almond Extract

2 cups Flour

½ teaspoon Salt

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

½ cup + 2 Tablespoons Buttermilk

1 cup diced Rhubarb

2 Tablespoons Poppy Seeds

Vanilla Poached Rhubarb and Syrup


  • Preheat the oven to 350.

  • Butter and flour a loaf pan or other single layer cake pan.

  • Cream together the butter and sugar until light.

  • Add the eggs, one at a time, beating well after each addition. Add vanilla and almond extracts.

  • Sift together the flour, salt, baking powder and baking soda.

  • Add dry ingredients alternately with the 1/2 cup of buttermilk to the creamed mixture.

  • In a stand blender puree the 1 cup chopped rhubarb with 3/4 cup of the batter with the remaining 2 tablespoons of buttermilk.

  • Stir rhubarb batter puree along with the 2 tablespoons of poppy seeds into the batter.

  • Pour batter into prepared cake pan.

  • Bake at 350 degrees for about 55-65 minutes. Test doneness with a toothpick, the toothpick should come out clean when cake is done.

  • Cool cake for 5 minutes before turning out onto a cooling rack.

  • Slice and serve cake with Vanilla Poached Rhubarb and Syrup.

©2020 by Lucolette.