Rhubarb Sour Cream Crumb Cake

posted by Celene 08-23-99 8:01 AM

Rhubarb Sour Cream Crumb Cake

1 1/4 c. sugar
1/2 c. butter, softened
2 eggs
1 t. vanilla
2 c. flour
1-1/2 t. baking powder
3/4 t. baking soda
1/2 t. salt
3/4 c. sour cream
2 c. fresh or frozen rhubarb

Crumb Topping Ingredients:
1/4 c. firmly packed brown sugar
2 T. flour
1/2 t. cinnamon
2 T. cold butter
Whipped cream, if desired

Preheat oven to 350 degrees. Grease a 9" square baking pan.

Combine sugar and 1/2 c. butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add eggs and vanilla; beat until well mixed (1-2 minutes).

Combine 2 c. flour, baking powder, baking soda, and salt in medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Stir in rhubarb by hand. Spread evenly into prepared pan.

To make topping: Combine brown sugar, 2 T. flour and cinnamon in small bowl; cut in 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle evenly over batter.

Bake 50-60 minutes or until toothpick inserted in center comes out clean. Top with whipped cream, if desired.
Variation: Cherry Sour Cream Crumb Cake: Substitute 16 oz. can of drained tart red cherries for rhubarb and almond extract for vanilla.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line