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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.
Combine 2 3/4 cups flour, baking powder, baking soda and salt in another bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb and remaining 1/4 cup flour in same bowl; gently stir 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 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
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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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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