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Rhubarb Cake Recipe

Ingredients

How to make it

  • Heat oven to 350°F.
  • Combine sugar and 3/4 cup butter in large bowl.
  • Beat at medium speed, scraping bowl often, until well mixed.
  • Add eggs and vanilla; continue beating until creamy.
  • Combine 2 3/4 cups flour, baking powder, baking soda and salt in medium bowl.
  • Add to butter mixture alternately with sour cream, mixing well after each addition.
  • Toss together rhubarb and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
  • Combine brown sugar, 1/4 cup flour and cinnamon in small bowl;
  • cut in 1/4 cup butter until mixture resembles coarse crumbs.
  • Sprinkle evenly over batter.
  • Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
  • To serve, dollop each serving with whipped cream.
  • Sprinkle with additional ground cinnamon, if desired.
  • VARIATION:
  • Cherry Sour Cream Crumb Cake: Omit vanilla and rhubarb. Substitute 1 (16-ounce) can tart red cherries, drained and 1 1/2 teaspoons almond extract.
  • Ingredient Substitution Index
  • Nutrition Facts (1 serving): Calories: 370, Fat: 17g, Cholesterol: 85mg, Sodium: 410mg, Carbohydrates: 50g, Dietary Fiber: 1g, Protein: 5g

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The Cook

jena MN

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