Rhubarb Snacking Cake
This Rhubarb Snacking Cake features a moist texture and a sweet-tart flavor from fresh rhubarb. Perfect for snacking or dessert.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 1 ¼ pound rhubarb trimmed and cut into ½-inch lengths on the diagonal
- 1 ⅓ cup granulated sugar divided
- 1 tablespoon lemon juice
- Zest of 1 lemon
- ½ cup unsalted butter softened
- ½ teaspoon finely grated lemon zest
- 2 large eggs
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon table salt
- ¼ teaspoon ground ginger
- ⅓ cup sour cream
For the Crumb
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ⅛ teaspoon table salt
- ¼ teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, combine rhubarb, 1 cup of sugar, lemon juice, and lemon zest. Set aside for 10 minutes.
- In another bowl, cream together the softened butter and remaining sugar. Add eggs, one at a time, mixing well.
- Mix in the flour, baking powder, salt, ginger, and sour cream until combined. Stir in the rhubarb mixture.
- Pour the batter into the prepared pan.
- In a separate bowl, mix crumb ingredients together. Sprinkle over the cake batter.
- Bake for 40 minutes or until a toothpick comes out clean. Allow to cool before serving.
Notes
This cake can be served warm or at room temperature. Enjoy with whipped cream or ice cream.