Rhubarb Breakfast Cake – Nourish Nova Scotia

Ingredients

• ½ Cup (125 mL) Buttermilk
• 1 tsp (5 mL) Lemon juice
• ½ Cup (125 mL) Unsalted butter, at room temperature
• ¾ Cup (177 mL) Granulated sugar
• 1 Large egg, at room temperature
• 1 ½ tsp (7.5 mL) Vanilla extract
• 1 Cups (500 mL) All purpose flour, saving out 1 Tbsp to toss with rhubarb
• 2 tsp (10 mL) Baking powder
• 1 tsp (5 mL) Salt
• 2 Cups (500 mL) Rhubarb, thinly sliced