Description
Rhubarb cake brings delightful springtime memories with sweet-tart flavors dancing across your palate. Rich crumb and tender texture make this dessert a perfect companion for afternoon tea or casual gatherings with friends.
Ingredients
Scale
Main Ingredients:
- 3 cups rhubarb, diced
- 2 cups all-purpose flour
- 2 eggs, beaten
- 1 cup sour cream
- 1/4 cup butter, softened
Sweeteners:
- 2 1/4 cups white sugar
Dry Ingredients and Spices:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup flour
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking tin by greasing and dusting with flour to prevent sticking.
- In a mixing bowl, thoroughly combine the dry ingredients, ensuring an even distribution of all powdery components.
- In a separate bowl, whisk eggs and sour cream until smooth and well-integrated, creating a creamy liquid base.
- Gently fold the egg-cream mixture into the dry ingredients, stirring carefully to maintain a light, airy texture without overmixing.
- Incorporate fresh rhubarb pieces into the batter, distributing them evenly throughout the mixture.
- Transfer the batter into the prepared baking tin, spreading it smoothly and ensuring an even surface.
- Create the streusel topping by creaming together sugar and butter until light and fluffy, then gradually mix in flour to form a crumbly texture.
- Sprinkle the streusel mixture generously over the cake batter, covering the entire surface.
- Dust the top with a light layer of ground cinnamon for an aromatic finish.
- Place in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool slightly before serving, letting the cake settle and flavors meld together.
Notes
- Use room temperature eggs and sour cream for smoother batter integration and consistent cake texture.
- Choose fresh, firm rhubarb stalks with bright color for maximum flavor and less water content during baking.
- Consider reducing sugar by 25% if using very tart rhubarb or prefer less sweetness, as the fruit naturally provides tartness.
- Gluten-free option: Replace wheat flour with almond or gluten-free blend, ensuring same volume measurements for best results.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg