Description
A delightful cake that combines tart rhubarb with sweet, buttery flavors, perfect for brunch or afternoon snack.
Ingredients
Scale
- 2 cups rhubarb, diced
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and lightly flouring it.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs, sour cream, and vanilla extract to the butter-sugar mixture, beating until well combined.
- Mix together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a separate bowl.
- Combine the dry ingredients gradually with the wet mixture, stirring gently until just combined.
- Fold in the diced rhubarb gently with a spatula.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Serve warm or at room temperature, optionally with powdered sugar, ice cream, or whipped cream.
Notes
This cake pairs beautifully with coffee or tea, and can also be enhanced with nuts or a glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: rhubarb, coffee cake, dessert, baking, brunch