Description
A moist and tender Rhubarb Sour Cream Cake with a cinnamon sugar topping, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups sugar
- 1/2 cup butter, melted
- 1 egg
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 cups flour
- 1 1/2 cups chopped rhubarb
- 1/3 cup sugar (topping)
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and grease baking dish
- Mix sugar, butter, vanilla, sour cream, and egg until smooth
- Stir in flour and baking soda until combined
- Fold in chopped rhubarb
- Spread batter into pan evenly
- Mix cinnamon and sugar and sprinkle on top
- Bake for 35 to 40 minutes until done
- Let cool slightly before serving
Notes
- Do not overmix batter
- Use full-fat sour cream for best texture
- Drain frozen rhubarb before use
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 45