Some people collect stamps, stickers or candy wrappers, well, I collect recipes, I have a huge collection of cutout recipes. When I feel sad, mad or happy I need to bake something, it will always make me feel better.

Anyways, I found this great recipe from Chatelaine, May 2012 – Rhubarb-Buttermilk Tea Cake. Since I love rhubarb and I have some stored in my freezer, I decided to bake this cake, it looked so awesome!

Preheat oven 350 F

1 1/2 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

GLAZE

1 cup sifted icing sugar

4-5 tsp lemon juice

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 (that I didn´t use) and stir just until combined. Scrape batter into prepared (sprayed) pan.

Bake in centre of the oven for 70 to 75 minutes. Transfer to a rack to cool in pan for 10 minutes.

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.

I made an extra dessert sauce because I found this cake a little bit too dry. So I mixed together icing sugar and Greek yogurt, this is my all time favourite dessert dressing. Simple and delicious.

There was something missing from this cake, I´m not quite sure yet what it was (not pecans) but next time I will make it differently. Maybe I had too high expectations for this cake!