Description
A delightful dessert that combines the tartness of fresh rhubarb with a sweet, tender cake, perfect for any occasion.
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).
- Prepare a 9-inch round cake pan by greasing and flouring it.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs, sour cream, and vanilla extract; mix until combined.
- Combine the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Mix the dry ingredients into the wet mixture until just combined.
- Fold in the diced rhubarb gently.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake for about 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
For best results, use fresh rhubarb and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg