Prep 15 mins
Cook 30 mins
I found this recipe in my mom's old recipe box. I hate rhubarb, but I won't throw the recipe away , it's in her handwriting. For those of you who LIKE rhubarb, I hope this is good! :)
- 1⁄2 cup sour cream
- 1⁄2 cup sugar
- 1 cup finely cut rhubarb
- 1 cup flour
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- Preheat oven to 350*.
- In a bowl, sift together the flour, soda and salt.
- In another bowl mix the sour cream, sugar and rhubarb.
- Combine together.
- Mix well.
- Turn into a greased 9X9X2" pan.
- Bake for 30 minutes.
I love rhubarb and I was intrigued by this recipe so I just had to try it. I just pulled this out of the oven about an hour ago and couldn't wait any longer to try a slice. What a delicious little cake!! The batter had a consistency more like dough than batter and it turned out more like bars than a cake and they were perfectly moist. I used an 8x8x2 pan because that's all I had. The only change I made was to lightly sprinkle the top with cinnamon before baking. This had just the right amount of sugar to take a bit of the edge off of the rhubarb without losing all of the tartness. A nice balance of sweet and tart. I like that this makes a smaller size too. Loved this recipe Marlene!! Will definately make this one again! Thank's for sharing. :)
I have a feeling something got left out of this recipe. It was moist but didn't have much rhubarb flavor.