Entirely Elizabeth

Preheat oven to 350 °F and prepare an 8x8 baking dish with parchment paper and a light coating of non stick cooking spray.

In a medium sized bowl, whisk together the all-purpose flour (set aside 1 tablespoon to toss with the rhubarb), baking powder, salt, and set aside.

Chop the fresh rhubarb in ½ inch slices. Toss the rhubarb in a bowl with the 1 tablespoon of flour and set side.

In another bowl cream together the very soft unsalted butter and granulated sugar until well incorporated and pale in color (2 to 3 minutes). NOTE: Using a hand mixer or stand mixer fitted with a paddle attachment ensures the sugar and butters are well combined. If it is well creamed, the cake's texture will be super light and moist throughout.

Add the vanilla extract and egg. Combine until well incorporated.

Add half of the flour mixture and combine until it is absorbed into the batter.

Add the entire amount of buttermilk. Combine until well incorporated.

Add the remaining flour mixture and combine until almost all the flour is absorbed. Fold in the flour coated rhubarb just until the flour is absorbed and the rhubarb is scattered in the batter.

Pour into the prepared baking dish and spread it evenly. Sprinkle 1 tablespoon of additional granulated sugar on top of the cake.

Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean.

Once done, remove the cake from the oven and let it cool in the pan for a 20 minutes before transferring it to a wire rack to cool completely.

Cut the Rhubarb Snack Cake into 12 equal pieces and serve. Enjoy Entirely!