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Rhubarb Sour Cream Snack Cake


  • Author: Jo-Anna Rooney
  • Prep Time: 15
  • Cook Time: 70 - 80
  • Total Time: -26227152.966667 minute
  • Yield: 8 - 10 servings 1x

Description

This Rhubarb Sour Cream Snack Cake is a delicious way to use up fresh rhubarb!  Made with a sweet vanilla cake base, a tart rhubarb centre and a soft crumble topping.  So good.


Scale

Ingredients

Rhubarb Sour Cream Cake:

  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup sour cream

Rhubarb Layer:

  • 3 cups fresh chopped rhubarb (I would use 4 cups!)
  • 1/31/2 cup sugar (the amount is up to you)

Crumble Layer:

  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • dash salt
  • 1/3 cup butter, melted

Instructions

  1. Preheat your oven to 350 degrees.

Rhubarb Sour Cream Cake:

  1. Whisk together the flour, baking powder, baking soda and salt. Set aside.
  2. With a mixer, cream together the butter and sugar until creamy.
  3. Add the eggs, one at a time.
  4. Add the vanilla. Mix well.
  5. To the butter mix, add 1/3 of the flour mix, then 1/2 of the sour cream. Repeat until all combined.

Rhubarb Layer:

  1. In a bowl, toss the chopped rhubarb with the sugar.
  2. Let rest for about 5 minutes.

Crumble Layer:

  1. Whisk together the flour, brown sugar, cinnamon and salt.
  2. Then stir in the melted butter, and mix until the mixture is the consistency of sand. (I used a hand processor to do this)

Putting the cake together:

  1. Line a 9×9 inch pan with parchment paper.
  2. Spread the cake batter evenly into the pan.
  3. Add the rhubarb to cover the batter.
  4. Sprinkle the cake with the crumble mixture.
  5. Bake for 60 – 70 minutes or until a toothpick inserted into the centre of the cake comes out clean.