Rhubarb Cake
This is a stalwart classic - a soft, light white cake flecked with flavourful rhubarb from Jean Pare's Cakes cookbook, part of her 'Company's Coming' series. A perfect way to use up some of that rhubarb from your garden. Keep some in the freezer, so you can always have something on hand when company drops by. Goes down easy!
Here are more delicious desserts to tempt you.
Ingredients
1/2 cup or 125 ml butter
1 1/2 cups or 375g. white sugar
2 eggs
1 cup or 250 ml sour cream
1 teaspoon or 5 ml vanilla
2 cups or 500 ml white flour
1 teaspoon or 5 ml baking soda
2 cups rhubarb, cut into small pieces
Ingredients for Topping
1/2 cup brown sugar
1 tablespoon flour
1 teaspoon or 5 ml cinnamon
1 tablespoon or 15 ml butter
Method
Preheat an oven to 350 degrees. .
With an electric mixer or a fork, cream the butter and sugar together.
Add the eggs, one at a time, mixing well after each addition.
Stir in the sour cream and the vanilla. Mix well.
In a separate bowl, combine the flour and baking soda. Combine with the butter mixture.
Fold the rhubarb into the batter.
Scrape the batter into a greased 9" x 13" or 8" x 8" pan.
Mix all topping ingredients together until crumbly. Sprinkle evenly over the top of the batter.
Bake for 30-40 minutes for the 9" x 13" pan or 60-65 minutes for the 8" x 8" pan, Use a toothpick inserted in the middle to test for doneness.
This is a stalwart classic - a soft, light white cake flecked with flavourful rhubarb from Jean Pare's Cakes cookbook, part of her 'Company's Coming' series. A perfect way to use up some of that rhubarb from your garden. Keep some in the freezer, so you can always have something on hand when company drops by. Goes down easy!
Here are more delicious desserts to tempt you.
Ingredients
1/2 cup or 125 ml butter
1 1/2 cups or 375g. white sugar
2 eggs
1 cup or 250 ml sour cream
1 teaspoon or 5 ml vanilla
2 cups or 500 ml white flour
1 teaspoon or 5 ml baking soda
2 cups rhubarb, cut into small pieces
Ingredients for Topping
1/2 cup brown sugar
1 tablespoon flour
1 teaspoon or 5 ml cinnamon
1 tablespoon or 15 ml butter
Method
Preheat an oven to 350 degrees. .
With an electric mixer or a fork, cream the butter and sugar together.
Add the eggs, one at a time, mixing well after each addition.
Stir in the sour cream and the vanilla. Mix well.
In a separate bowl, combine the flour and baking soda. Combine with the butter mixture.
Fold the rhubarb into the batter.
Scrape the batter into a greased 9" x 13" or 8" x 8" pan.
Mix all topping ingredients together until crumbly. Sprinkle evenly over the top of the batter.
Bake for 30-40 minutes for the 9" x 13" pan or 60-65 minutes for the 8" x 8" pan, Use a toothpick inserted in the middle to test for doneness.