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Rhubarb Sour Cream Crumb Cake
[Print this recipe]

Baking Time
45-55 minutes
Oven Temperature
350 F
Pan Size
13 x 9", greased

Cake ingredients:
1-1/2 cups sugar
3/4 cup butter, softened
3 eggs
1-1/2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb

Crumb Topping Ingredients:
1/2 cup firmly packed brown sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/4 cup cold butter
Combine sugar and 3/4 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes). Add eggs and vanilla; continue beating until creamy (1-2 minutes).

Combine 2-3/4 cups flour (not all the flour at once), baking powder, baking soda and salt in medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition (1-2 minutes). Toss together rhubarb and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased pan.

Combine brown sugar, 1/4 cup flour and cinnamon in small bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45-55 minutes or until toothpick inserted in center comes out clean.

Serve with dollap of whipping cream and sprinkle with cinnamon.