Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
3 cups fresh rhubarb, chopped into 1/2 inch pieces
1/2 cup brown sugar (for topping)
1/4 cup butter, cold (for topping)
1/2 cup flour (for topping)
1 tsp ground cinnamon (for topping)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Beat in the egg and vanilla extract, then stir in the sour cream until well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
Step 5: Gently fold in the chopped rhubarb, ensuring even distribution throughout the thick batter.
Step 6: Spread the batter into the prepared baking pan.
Step 7: In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 8: Sprinkle the crumble topping evenly over the cake batter.
Step 9: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cake to cool in the pan for at least 20 minutes before slicing and serving.
Notes
For best results, use fresh rhubarb. If using frozen, thaw and drain thoroughly to avoid excess moisture in the batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: rhubarb cake, best rhubarb recipes, spring desserts, rhubarb crumble, sour cream rhubarb cake
