Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Rhubarb cake that is sure to win raves as a perfect accompaniment to coffee or tea.
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
Place rhubarb and 1/4 cup flour in bowl; toss lightly to coat.
Combine remaining flour, baking powder, baking soda and salt in another bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Stir rhubarb gently into batter. Spread evenly into prepared pan.
Combine brown sugar, 1/4 cup flour and cinnamon in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Dollop each serving with whipped cream. Sprinkle with additional ground cinnamon, if desired.
Cherry Sour Cream Crumb Cake: Omit vanilla and rhubarb. Substitute 1 (16-ounce) can tart red cherries, drained and 1 1/2 teaspoons almond extract.
Dietary Fiber: 1g
I made this recipe and it was great !! I cut down on the sugar and it was still sweet enough. I would however of added more rhubarb - I would say another two cups or three if you are daring. All the family loved it ...it is a keeper recipe !!
This recipe is excellent. I made it for the first time in 2005 and 9 years later I'm still making it every summer! Note: the cake is actually quite big so unless I have many guests I bake it in two 8x8 baking pans and then freeze one. It freezes very nicely.
Loved it. Will definitely make again.
I made it and everyone loved it, I will be making this again soon1
I didn't have quite enough rhubarb, so added chopped apple to make up the required amount.Delicious !!
This is an excellent recipe - very moist, great texture and nice flavor. As a matter of fact, I entered this cake and won 'best coffee cake' at the Montana State Fair. If you're looking for a coffee cake everyone will love, this is it. I've also made a version where I tossed in a handful of huckleberries, and it worked equally well.
Really good, easy to make. Friends LOVED it.
Very light cake. Very good. Try it you won't be dissapointed.
Not enough rhubarb in tne cake. If I made it again I would try baking it in a bundt pan with a cinnamon streusel filling and extra rhubarb.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2895
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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