We're still in the middle of rhubarb season, so when I hosted my bookclub yesterday I made this cake. It was a big hit and the general consensus was that I should post the recipe. Luckily, I had photographed the cake before we all sat down to eat. It's a simple recipe, not too sweet, with a nut topping. If you use pink rhubarb it's also pretty to look at with bits of the jewel-like fruit shining from the ocher colored cake.
1/4 cup soft butter
1 1/2 cups brown sugar
2 large eggs
1 teas vanilla
2 2/3 cups flour
1 teas baking soda
1 lb rhubarb, cut into 1/2 inch chunks
1 cup sour cream
for the topping:
1/2 cup sugar
1 teas cinnamon
1 cup chopped nuts (I use walnuts)
- Preheat oven to 350º
- Cream butter and sugar until fluffy; beat in eggs and vanilla.
- Sift dry ingredients and add to the butter mixture.
- Add sour cream and stir; add rhubarb and blend well. The batter will be quite dry and stiff, but the rhubarb will add plenty of moisture as it cooks.
- Put batter into a greased 9 x 13 inch pan.
- Mix topping ingredients and sprinkle over the top of the batter.
- Bake for about 40 minutes until done.
TY, I've copied and will try your rhubarb cake!
ReplyDeleteDefinitely want to try it! Looks gorgeous and delectable. That comes from a true foodie.
ReplyDeleteYum!
ReplyDeletehope you all like it.
ReplyDeleteAs a graduate student in Bloomington, Indiana, after a late night painting, I waited several mornings a week for a breakfast of Rhubarb or Gooseberry pie, fresh from the oven at 11:00 AM in a coffee shop down the street. I never have decided which pie is best. These days it's very difficult to find gooseberries enough to make a pie, but maybe a cake like this.....
ReplyDeleteWhat are you reading in yr book club???
ReplyDeleteErik, I've never had gooseberry pie (oh, that marvelous Chekhov story!) since I haven't seen any around here, but rhubarb....delicious!
ReplyDeleteJulie, we read "An Artist of the Floating World" by Ishiguro and had a very interesting discussion. Next book, for August, is "The Quiet American" by Greene.
Alas, I have never developed a taste for rhubarb. But your vase and dessert plates turn that treat into something really special. I like crop of the photo cutting off the peonies.
ReplyDeleteI wanted to just write "Yum!" and I see I am not the first with this thought. Beautiful photo of this cake.
ReplyDelete