Print
Description
Enjoy a moist and flavorful rhubarb cake made with sour cream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups chopped rhubarb
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Fold in rhubarb.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan before serving.
Notes
- For a sweeter cake, increase sugar to 1 1/4 cups.
- Add a streusel topping for extra flavor and texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg