a hot spin on traditional potato soup.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup butter
- ½ cup brown sugar
- 1 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
- ½ cup white sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 220 mg |
| Sugars | 18 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Made according to the recipe and it was much more of a dough than a batter. Needed to spread it out with wet hands in the baking pan and then the cake turned out kind of tough. I cooked for 45 min – should have taken out at 35 minutes! Cake itself could use some additional flavoring and sweetness. Thought the cinnamon sugar for the top would be too much … happy I didn’t reduce it because it really helped. It was edible but won’t make it again – recipe fail ☹️
It was delicious and very easy to make. Only cooked it for 35 min. and that was all it needed. I did use 3 cups of rhubarb instead of 2, as some had suggested. Will definitely make again!!
I followed directions completely and it was,delicious!!! Would not change a thing….it was a very thick dough but it came out nice and fluffy!!!
Great
Three cups of rhubarb, 3/4 cup chopped walnuts over the rhubarb and baked 35 minutes and this is absolutely delicious. Definitely a keeper in the recipe box.
Very easy, and delicious. Different from my other rhubarb cake recipes.
I used yogurt in place of the sour cream and increased the cinnamon to 1 teaspoon. It baked 35 minutes. I shared it with a group of friends and we all enjoyed it but agreed next time to try increasing the rhubarb to 3 cups. I did mix a spoonful of the sugar mixture in the rhubarb and then put the rest on top.I also might mix some of the rhubarb in the batter.
Delicious! I added an extra cup of rhubarb, extra cinnamon, and baked it in a slightly smaller pan. It is super moist, and definitely a new favorite!
Great recipe! Soft and moist with just enough rhubarb for a little zip. Can’t wait to make it again and take to church group!
Hi! I used whole-wheat flour .Also,brown sugar instead of white sugar.I added extra cinnamon too! Delicious! Everyone liked it.Next time I will add more sugar to the batter. I also mixed the rhubarb in the batter.
Loved this! Did not change anything in the recipe. I think next time I will mix the rhubarb in with the batter.
Simple recipe, everyone loves this when I make it. Add some home-based made whipped cream…perfection??
I make this every spring. One of my families favorites. I add a half cup of chopped pecans to the topping. Perfect combo of sweet and sour!
EXCELLENT! Hubby loved it. Added a bit more cinnamon than called for (we love cinnamon)
I used 3 cups of rhubarb and made it in a bundt pan. It turned out great. I used the same oven temperature and baking time
I made this cake last night with a minor adjustment or two. I mixed the rhubarb into the batter and added 1/2 tsp of salt. I also used half whit sugar and half brown sugar to sprinkle on top. I cooked the cake for the full 45 mins and I have to tell you this cake is awesome. Next time I am going to try 3 cups of rhubarb instead of two, ladies try this I am sure you will love it
This cake was OK but I like my original recipe much better. It was nice and moist and I would make it again but I would definitely make modifications. For one thing I would place only about 1/2 the rhubarb on top of the cake (or less). I would also use brown sugar or maple sugar in place of the white sugar.
I used my favorite gluten free flour….Pamela’s. It turned out very good. I just would have liked a crispier topping. It got soft after it sat overnight.
It was OK. Mine was done at 37 when I checked it.
It turned out very good nice and moist
The recipe was delicious. I added 3 cups rhubarb and about 1/3 cup chocolate chips. I also baked it for only 35 minutes and it was perfectly done. Great dessert for all times of the day!