Rhubarb Crumb Cake
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This recipe makes 12 servings
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 |
Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/3 cup butter, softened
- Cake:
- 3 cups fresh or frozen chopped rhubarb
- 2/3 cup granulated sugar
- 1/3 cup butter, softened
- 2 eggs
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup 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 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.)
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.)
Source : Canadian Living Magazine: April 2007
- Keywords : Tea time; Dessert; Rhubarb; Cinnamon; Bake; Make-Ahead; Sour Cream;
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