Raspberry-Rhubarb Cake - from Weight Watchers
3/4 cup all-purpose flour
1/4 cup oat flour or all-purpose flour (I've never used the oat flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp butter, softened
2/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup low-fat buttermilk (I use lemon juice or vinegar with skim or 1% milk)
1/2 cup finely chopped fresh rhubarb or frozen chopped rhubarb
2 1/2 cups fresh raspberries
1 tsp confectioner's sugar
Preheat oven to 375 F. Spray a 9" round cake pan with nonstick spray.
Whisk together flours, baking powder, baking soda and salt in a medium bowl. With an electric mixer on medium speed, beat butter in large bowl until creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 4 minutes. Reduce speed to low and beat in egg and vanilla.
Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture and beating just until blended. Gently fold in rhubarb. Pour batter into pan, spread evenly. Sprinkle top with 1/2 cup raspberries.
Bake until wooden pick inserted into centre comes out clean, 35-40 minutes. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioner's sugar and serve with remaining 2 cups raspberries.
(Don't put the sugar on until just before serving. Otherwise, it gets adsorbed in and you don't see it.)