Rhubarb Cake

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This EASY RHUBARB CAKE is SO moist and delicious! This spring and summer cake is absolutely perfect with the tart rhubarb! Great for BBQ’s, picnics, brunch or parties! Serve it cold as a snacking cake, or warm with ice cream or whipped cream.

Rhubarb Cake

Ingredients

  • 1 ¼ cups white sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • 1 cup sour cream
  • 3 cups diced rhubarb
  • 1 cup white sugar
  • ¼ cup butter, softened
  • ¼ cup all-purpose flour
  • ground cinnamon, for dusting

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.
  2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

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