Rhubarb Snacking Cake
HB-4791 · Hand-built original · American
A lemon-scented snacking cake topped with sweetened rhubarb and a cinnamon crumb.
AmericanDessertVegetarian
Main ingredient: rhubarb
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 1/4 pound rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
- 1 1/3 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1/2 cup (1 stick, 4 ounces or 4 oz) unsalted butter, softened
- 1/2 teaspoon finely grated lemon zest
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon ground ginger
- 1/3 cup sour cream
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/8 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick, 2 ounces, or 2 oz) unsalted butter, melted
Method
- Heat the oven to 350°F, butter a 9x13-inch pan and line the bottom with parchment overhanging two sides.
- Stir the rhubarb with the lemon juice and 2/3 cup of the sugar and set aside.
- Beat the butter with the remaining sugar and the lemon zest until light and fluffy.
- Add the eggs one at a time, scraping the bowl between additions.
- Whisk the flour, baking powder, salt and ginger; add it to the batter in thirds, alternating with the sour cream, mixing just until combined.
- Spread the batter in a thin even layer in the pan and cover with the rhubarb mixture.
- Rub the crumb flour, brown sugar, salt and cinnamon with the melted butter and scatter evenly over the top.
- Bake 50 to 60 minutes, until golden and a tester comes out free of wet batter.
- Cool completely in the pan on a rack, then lift out and cut into squares.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).