Thursday, June 5, 2014

Sour Cream Rhubarb Cake

Many people in Texas have never tasted rhubarb. Being from the Midwest, I grew up with eating this in desserts every spring. I saw this recipe and knew it would be a keeper. I took it to school and the teachers DID like it!


Sour Cream Rhubarb Cake
Penzeys

1 1/2 cups sugar
1/2 cup melted butter
1 egg
1 cup sour cream
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour
1 1/2 cups rhubarb -- chopped

TOPPING

1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 350. Grease a 9 x 13 pan and set aside. In a mixing bowl, combine the sugar, butter, egg, sour cream and vanilla. Mix well.

Stir in the baking soda and flour. Add the rhubarb and mix to combine.   Spread the batter in the pan. In a small bowl, combine the sugar and cinnamon. Sprinkle over the batter and bake at 350 for 30-35 minutes.

No comments:

Post a Comment