MOM'S OLD FASHIONED RHUBARB CAKE
Time treasured family honoured recipe. This delicious and moist white cake jewelled with rhubarb in each bite and perfectly topped with a sweet cinnamon crumble . A must have for afternoon tea or just a good comfort treat.
Provided by Snowbaby
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
- Add in flour a little bit at a time.
- Add in rhubarb. Blend well.
- Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
- In a separate bowl, add crumble ingredients and blend well.
- Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
- Bake for 45 minutes in a 350 degree oven.
- NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !
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Sabastian Tahmim
[email protected]This cake looks delicious! I can't wait to try it.
Adam Issack
[email protected]This is my go-to recipe for rhubarb cake. It's always a hit with my friends and family.
Mui Marina
[email protected]I'm not sure what went wrong, but my cake didn't turn out at all like the picture. It was dense and dry, and the rhubarb was tough.
Deebas Chhetri
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the rhubarb gives it a nice tartness.
Awat Halar
[email protected]This cake is a classic for a reason. It's simple to make and always delicious. I love serving it with a scoop of vanilla ice cream.
Maurice Johnson
[email protected]I'm not a big fan of rhubarb, but this cake was surprisingly good. The tartness of the rhubarb was balanced out by the sweetness of the cake.
Mehul Singasan
[email protected]This cake was a disaster! The batter was too runny and the cake never cooked through. I ended up throwing it away.
MD rishad Khan
[email protected]This cake was a little too tart for my taste, but my husband loved it. I think I'll try adding a little more sugar next time.
caroline gathuka
[email protected]This cake is so easy to make, and it always turns out delicious. I love that I can use fresh or frozen rhubarb.
Ishana Sahadat
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The rhubarb gives it a unique flavor that everyone loves.
Whyatt De Castro
[email protected]This cake was a hit with my family! The rhubarb gave it a tartness that balanced out the sweetness of the cake perfectly. I also loved the crumb topping - it added a nice texture and flavor.