Old-Fashioned Rhubarb & Cinnamon Tea Cake
This tea cake features a delightful blend of rhubarb and cinnamon for a classic dessert.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
For the Topping
- 2 tablespoons light brown sugar optional
- 2 cups chopped fresh rhubarb about 1-inch pieces
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped rhubarb.
- Pour the batter into the prepared baking pan and sprinkle with light brown sugar if desired.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
Notes
Serve with tea or coffee for a perfect afternoon treat.