This Rhubarb Delight Cake is a perfect treat for when you want something a little tart, a little sweet, and wholly comforting. With its tender crumb and vibrant rhubarb pieces, it’s a delightful way to enjoy this unique vegetable's seasonal charm.
Rhubarb is the star of the show bringing a tart flavor that mellows beautifully when baked. Granulated sugar is used to macerate the rhubarb, drawing out its juices and adding sweetness. Butter provides richness and moisture, while brown sugar adds a caramel undertone to the cake. The egg binds everything together, and vanilla extract enhances the overall flavor with its warm notes. All-purpose flour forms the cake's structure, and baking soda helps it rise. A touch of ground cinnamon gives a subtle spice, and salt balances the flavors. Finally, sour cream adds moisture and a slight tang, complementing the rhubarb perfectly.
This cake is delightful served warm with a dollop of whipped cream or a scoop of vanilla bean ice cream. For an extra touch of elegance, sprinkle a dusting of powdered sugar over the top just before serving. If you're feeling adventurous, a drizzle of lemon glaze can add a zesty finish.
First, preheat your oven to 350°F (175°C) and give a 9x9 inch baking pan a good greasing to ensure nothing sticks. Then, toss your diced rhubarb with granulated sugar in a bowl and set it aside. This will let the rhubarb soften up and release some juices.
Next, in a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer. Once you have that nice creamy texture, beat in the egg and vanilla extract until everything is well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to your creamed mixture, doing it in batches and alternating with the sour cream. This ensures everything blends smoothly without overworking the batter. Once mixed, gently fold in the sugared rhubarb — handle it with care to keep the rhubarb pieces intact.
Pour your batter into the prepared baking pan and spread it out evenly. Pop it into the preheated oven and let it bake for 40-45 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan, placed on a wire rack, before cutting it into squares for serving.
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