Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2007
MethodIn bowl, stir together flour, granulated and brown sugars and cinnamon. Using fingers, rub in butter, squeezing to form clumps. Set aside.
Cake: In bowl, toss rhubarb with 2 tbsp (25 mL) of the sugar; set aside.
In large bowl, beat butter with remaining sugar until combined; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream to make thick smooth batter. Spread in parchment paper-lined or greased 9-inch (2.5 L) square metal cake pan.
Sprinkle with half of the sugar mixture. Cover with rhubarb. Sprinkle with remaining sugar mixture. Bake in centre of 350°F (180°C) oven until tester inserted in centre of cake comes out clean, about 1 hour and 15 minutes. (Make-ahead: Cover and set aside for up to 24 hours. Or remove from pan and overwrap in foil; freeze in airtight container for up to 2 weeks.)
Nutritional facts Per serving: about
- Sodium 216 mg
- Protein 4 g
- Calories 296.0
- Total fat 13 g
- Cholesterol 62 mg
- Saturated fat 8 g
- Total carbohydrate 42 g
- Iron 11.0
- Folate 27.0
- Calcium 6.0
- Vitamin A 11.0
- Vitamin C 3.0