I am reminded yearly of how much I love rhubarb when I see that long pinky-red celery show up in the spring. While shopping for groceries last week, I saw the rhubarb and bought it. With no plan. This is not something I do. A storage-challenged kitchen means that nothing comes in without a plan for consumption. But the rhubarb is in, which means all descends into chaos.
The recipe is here and I didn’t change anything. I would bake it for the longer amount of time. The finished product was a little too moist in the middle, and that might be due to rhubarb’s tendency to be juicy as all get-out. This is gorgeous as a coffee cake. And don’t skip the topping: it makes a wonderful texture for the top crust.
1/4 c (50 g) room temperature butter
1 1/2 (315 g) c brown sugar
1 t vanilla
2 1/3 c (322 g) flour
1 t baking soda
1 t salt
1 c (200 g) sour cream
4 c rhubarb, cut into 1/2 inch pieces
1/4 c (52 g) white sugar
1/4 t cinnamon
1/4 t nutmeg
In a bowl, blend butter and brown sugar. Beat in eggs and vanilla. In another bowl, combine flour, baking soda and salt. Stir dry ingredients into butter mixture alternately with the sour cream. Stir in rhubarb. Spoon into a buttered 9×13″ pan. Sprinkle with topping. Bake at 350° F/175° C for 50-60 minutes.
One thought on “Rhubarb Sour Cream Cake”
I’ve printed it out. It’s on the fridge. It’s next weeks “Cake of the Week”!
Thanks so much!