Rhubarb Cake
Recipe Date:
July 17, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Winemaker Jeff Murphy, and his wife joined Chef Tim Mills at Jamestown Community College for a special evening of gourmet cooking – both instruction and eating! This Rhubarb Cake was paired with Johnson Estate’s Chambourcin Ice Wine. It was a wonderful complement to this rare red ice wine for a special and easy dessert course.
Ingredients
- 1 1/4 cups white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour
- 2 eggs, beaten
- 1 cup sour cream
- 3 cups diced rhubarb
- 1 cup white sugar
- 1/4 cup butter, softened
- 1/4 cup all purpose flour
- cinnamon or cinnamon sugar
Directions
Ingredients 1-7 are for the cake. Ingredients 8-11 are for the topping.
Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
In a large bowl, stir together the sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb.
Pour into the prepared dish and spread the batter evenly. In a smaller bowl, stir together the topping ingredients until the mixture is crumbly. Sprinkle the mixture on top of the batter and then dust lightly with cinnamon or cinnamon sugar.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Serve with fresh whipped cream or ice cream.
