Rhubarb Sour Cream Snack Cake
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.
Servings 8 - 10 servings
Ingredients
Rhubarb Sour Cream Cake:
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Rhubarb Layer:
- 3 cups fresh chopped rhubarb I would use 4 cups!
- 1/3 - 1/2 cup granulated sugar the amount is up to you
Crumble Layer:
- 1 cup all purpose flour
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- dash salt
- 1/3 cup butter melted
Instructions
- Preheat your oven to 350 degrees F.
Rhubarb Sour Cream Cake:
- Whisk together the flour, baking powder, baking soda and salt. Set aside.
- With a mixer, cream together the butter and sugar until creamy.
- Add the eggs, one at a time.
- Add the vanilla. Mix well.
- To the butter mix, add 1/3 of the flour mix, then 1/2 of the sour cream. Repeat until all combined.
Rhubarb Layer:
- In a bowl, toss the chopped rhubarb with the sugar.
- Let rest for about 5 minutes.
Crumble Layer:
- Whisk together the flour, brown sugar, cinnamon and salt.
- 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:
- Line a 9 x 9 inch pan with parchment paper.
- Spread the cake batter evenly into the pan.
- Add the rhubarb to cover the batter.
- Sprinkle the cake with the crumble mixture.
- Bake for 60 - 70 minutes or until a toothpick inserted into the centre of the cake comes out clean.