Lots Of Rhubarb Cake Recipe

Name: Lots Of Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups white sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups all-purpose flour; 2 eggs, beaten; 3/4 cup cream, soured with; 1 tablespoon lemon juice; 4 cups rhubarb, sliced; 1 cup white sugar; 1/4 cup butter, softened; 1/4 cup all-purpose flour; 1/2 cup pecans, chopped; ground cinnamon, for dusting

Servings: persons

1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
3/4 cup cream, soured with
1 tablespoon lemon juice
4 cups rhubarb, sliced
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 cup pecans, chopped
ground cinnamon, for dusting

1
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. I use glass.
2
In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and cream until smooth. (If you don't have cream, use sour cream - 1 cup).
3
Fold in the rhubarb.
4
Scrape into baking dish and spread evenly (batter will be thick - don't worry).
5
In a smaller bowl, combine brown sugar and butter until smooth. Add 1/4 cups flour and pecans and mix together until evenly mixed.
6
Sprinkle topping on cake and dust lightly with cinnamon.
7
Bake until toothpick comes out clean, about 45 minutes.

1103

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups white sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups all-purpose flour, and more.

Yes, Lots Of Rhubarb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lots Of Rhubarb Cake

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