Rhubarb Crumb Cake
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
Topping
- 44.37 ml butter, softened
- 78.78 ml granulated sugar
- 59.14 ml self-rising flour
- 2.46 ml ground cinnamon
-
Cake
- 118.29 ml butter, softened
- 236.59 ml granulated sugar
- 9.85 ml vanilla extract
- 2 large eggs, room temperature
- 29.58 ml sour cream
- 59.14 ml buttermilk
- 354.88 ml self-rising flour, set aside 1 tablespoon to mix in with the rhubarb
- 354.88 ml rhubarb, medium dice
directions
- Preheat oven to 350 degrees F.
- Prepare topping by mixing all topping ingredients together in a separate bowl, set aside.
- Spray and flour an 8 or 9 inch springform pan.
- Cream together until fluffy: butter, sugar and vanilla extract.
- Add eggs one at a time and blend throughly.
- Mix in sour cream and buttermilk.
- Toss diced rhubarb with the tablespoon of reserved flour, this is to prevent the pieces sinking to the bottom of the cake.
- Sift the flour into the egg mixture, blend in well.
- Fold in rhubarb pieces.
- Pour into prepared cake pan and sprinkle with crumb topping.
- Bake 35 to 40 minutes - test for doneness with wooden toothpick.
- Cool in pan serve at room temperature or warm with vanilla ice cream.
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RECIPE SUBMITTED BY
Emjay99
Canada