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Best Ever Rhubarb Cake Recipe

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This recipe for Best Ever Rhubarb Cake is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 teaspoon vanilla
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:
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 inch baking dish.
3. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt, vanilla 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.
4. 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.
5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Personal Notes:
Personal Notes:
This is simply a great, old fashioned coffee cake - nice balance of rich, moist cake, delicately flavored with rhubarb and topped with a buttery, crackly, streusel.

 

 

 

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