Raw Rhubarb Cake

Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.

Cream together butter and brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together flour, baking powder, soda, salt, cinnamon, and nutmeg.

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, stirring until just combined after each addition.

Toss the cut rhubarb with sugar in a small bowl, then gently fold the rhubarb into the batter.

Pour the batter into the prepared cake pan, spreading it evenly.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove from oven and allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.