Rhubarb Snack Cake
Prep Time: 10 Minutes
Bake Time: 45 Minutes
1 1/4 Cup white sugar
1/2 Teaspoon salt
1 Teaspoon baking soda
2 Cups AP flour
2 Eggs, beaten
1 Cup sour cream
3-3 1/2 Cups diced rhubarb
3/4 Cup white sugar
1/4 Cup unsalted butter, room temperature, slightly soft
1/4 Cup AP flour
Grease and flour a 9×13 baking dish and set aside. You can use butter or non-stick spray. Preheat oven to 350 degrees.
In a large bowl stir together sugar, salt, baking soda and flour. Mix well. Add beaten eggs and sour cream, mixing until smooth. Fold in the rhubarb. Pour into dish.
In a small bowl, make the topping: Cream together sugar and room temperature butter by hand so it is smooth. Add the flour and stir until mixture is crumbly – I like to use my fingers for this.
Sprinkle the mixture on top of the cake and sprinkle lightly with cinnamon.
Bake about 45 minutes until cake is a light golden brown and a toothpick inserted into the middle comes out clean. Let cool thoroughly, cut into 12 or 16 squares and enjoy!
I like this recipe because it is very easy, and you can mix it all by hand. Don’t let the fact that there is no butter in the recipe worry you – the sour cream provides all the fat this cake needs to make it nice and moist.
You can use fresh rhubarb or frozen.