Description
A delightful dessert that combines the tartness of rhubarb with a tender, rich cake batter, perfect for breakfast, snacks, or dessert.
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 your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and dusting it with flour.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, sour cream, and vanilla extract, mixing until well combined.
- Prepare the dry ingredients by whisking together the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Combine the dry mixture into the wet ingredients gradually, mixing gently until just combined.
- Fold in the diced rhubarb gently to ensure even distribution.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally topped with powdered sugar or ice cream.
Notes
You can store the cake at room temperature for 2 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: rhubarb, coffee cake, dessert, spring baking, easy recipe