Rhubarb Crumb Cake
Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 296 |
| pro | 4 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 42 g |
| fibre | 1 g |
| chol | 62 mg |
| sodium | 216 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 11% |
| vit A | 11% |
| vit C | 3% |
| folate | 27% |
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1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) packed brown sugar
1/2 tsp (2 mL) cinnamon
1/3 cup (75 mL) butter, softened
Cake:
3 cups (750 mL) fresh or frozen chopped rhubarb
2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) butter, softened
2 eggs
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) sour cream
Preparation:
In 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 sa< 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.)
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 sa< 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.)
Source
Canadian Living Magazine: April 2007
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For more ideas on cooking with Real Cream, click here |
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