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Rhubarb Cake Recipe


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     Rhubarb Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   2 hrs 15 min

2 cups flour
1 1/4 cup sugar
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup sugar
1/4 cup butter, softened
1/4 cup flour
Cinnamon, for dusting

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)

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