MAKE BATTER-
Preheat oven to 350. Grease and flour a 9/13 inch baking dish.
Stir together flour, sugar, baking soda, and salt in a large bowl. Add
eggs and sour cream and stir until smooth, then fold in rhubarb.
(Don't be surprised at the consistency of the batter-it's very thick,
and barely covers the fruit, but that's ok) Pour into prepared dish
and spread evenly.
MAKE TOPPING-
Stir together sugar and butter in a small bowl until smooth. Add
flour and stir until mixture is crumbly. Sprinkle on top of batter.
Dust lightly with cinnamon.
Bake until batter a toothpick inserted in center comes out clean,
about 45 minutes. Cool cake in pan on rack for 1 hour. (If using
frozen rhubarb, don't thaw, add directly to batter and bake for an
extra 20 minutes)
Originally Submitted
5/28/2015
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