Rhubarb Cake
This rhubarb cake is packed with flavorful, fresh springtime rhubarb and topped with a buttery cinnamon streusel for a moist and delicious dessert.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 295
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 295
2 cups all-purpose flour
1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon, or to taste
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
Make cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb. Pour into the prepared dish and spread evenly.
Make streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of cake, then dust lightly with cinnamon.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Source: allrecipes.com
Make cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in rhubarb. Pour into the prepared dish and spread evenly.
Make streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of cake, then dust lightly with cinnamon.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Source: allrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
