Rhubarb Delight Cake
A delightful and moist rhubarb cake with a hint of cinnamon, perfect for any occasion.
Prep time: 15 minutesCook time: 45 minutesServes: 9
Ingredients
2 cups diced rhubarb
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sour cream
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan.
2. In a bowl, mix diced rhubarb with granulated sugar; set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the creamed mixture, alternating with sour cream, mixing until just combined.
7. Gently fold in the sugared rhubarb.
8. Pour the batter into the prepared baking pan and spread evenly.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan on a wire rack before serving.
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Warm individual slices in the microwave for 15-20 seconds or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
