Project Description

Ingredients

  • 225g sour cream
  • 115g unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla
  • 255g unbleached all-purpose flour
  • 170g sugar
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 225g fresh rhubarb, chopped in ½-inch cubes
  • 3 TBSP sugar
  • ½ tsp cinnamon

Directions

  1. Stir sour cream, butter, eggs, and vanilla together until well incorporated.
  2. Combine flour, 170g sugar, baking powder, baking soda, and 1 tsp cinnamon.
  3. Stir into wet ingredients along with the rhubarb.
  4. Spread into a greased or parchment-lined ¼ sheet pan or 9×13 pan.
  5. Combine 3 TBSP sugar and ½ tsp cinnamon and sprinkle on cake top.
  6. Bake at 350º 20-23 minutes or until cake springs back when lightly touched in the middle.Makes ¼ sheet pan (9×13 pan)

Punky’s Tips

  • I think this cake is sweet enough, but it does look pretty with a light dusting of powdered sugar.