This is an ‘any time of day’ cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!
Ingredients:
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup butter
- ½ cup brown sugar
- 1 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
- ½ cup white sugar
- ½ teaspoon ground cinnamon
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Preparation time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Servings: 12 – Yield: 1 9×13-inch cake
Nutrition:
Calories:263.5