Rhubarb cake that is sure to win raves as a perfect accompaniment to coffee or tea.
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1 1/2 cups sugar
3/4 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs
1 1/2 teaspoons vanilla
3 cups chopped fresh or frozen rhubarb
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold Land O Lakes® Butter
Land O Lakes® Heavy Whipping Cream, whipped, sweetened
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.