MOM'S OLD FASHIONED RHUBARB CAKE
Time treasured family honoured recipe. This delicious and moist white cake jewelled with rhubarb in each bite and perfectly topped with a sweet cinnamon crumble . A must have for afternoon tea or just a good comfort treat.
Provided by Snowbaby
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix eggs, sour cream, sugar, baking soda and salt blending well.
- Add in flour a little bit at a time.
- Add in rhubarb. Blend well.
- Place batter in a greased or parchment lined 9 x 13 cake pan or two loaf pans.
- In a separate bowl, add crumble ingredients and blend well.
- Drop dollops of cinnamon mixture with your fingers on the top of the batter which will spread out a bit and create crispy pockets of sweet cinnamon goodness.
- Bake for 45 minutes in a 350 degree oven.
- NOTES: If you are using frozen rhubarb, it will be a little more moist. This cake also freezes well. Enjoy !
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Rebecca snyder
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love the tartness of the rhubarb and the sweetness of the cake. It's the perfect dessert for any occasion.
Ali bhai Ali raza
[email protected]I'm not usually a fan of rhubarb, but this cake was amazing! The rhubarb was cooked perfectly and the cake was so moist and flavorful. I will definitely be making this cake again.
Diane Flora
[email protected]This recipe is a keeper! The cake was so moist and flavorful, and the rhubarb topping was the perfect finishing touch.
Mohammad Wakil Amiri
[email protected]This cake was a hit at my last party! Everyone loved the unique flavor of the rhubarb. I will definitely be making this cake again.
Jessica Leon
[email protected]I've made this cake several times and it always turns out great. It's a very moist and flavorful cake, and the rhubarb gives it a nice tartness. I usually add a little bit of cinnamon to the batter for extra flavor.
Abdiwali Hassan
[email protected]This cake was absolutely delicious! I made it for my family and they loved it. The rhubarb gave it a tart and tangy flavor that was perfectly balanced by the sweetness of the cake. I would definitely recommend this recipe to anyone looking for a deli