Mom's Old Fashioned Rhubarb Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
A delicious and moist rhubarb cake which has a sweet cinnamon crumble topping. A must have for afternoon tea or just a good comfort treat. Ingredients:
2 eggs |
1 cup sour cream (fat free works well) |
1 1/4 cups white sugar |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 cups flour |
2 1/2 cups rhubarb (fresh or frozen) |
1 cup white sugar |
1/4 cup flour |
1/4 cup butter |
2 tablespoons cinnamon |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
3. Add in flour a little bit at a time.
4. Add in rhubarb. Blend well.
5. Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
6. In a separate bowl, add crumble ingredients and blend well.
7. Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
8. Bake for 45 minutes in a 350 degree oven.
9. NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !
|
|