Sour Cream Rhubarb Cake

by cook Penzeys Archived Recipes

A truly tasty cake.

Ingredients

1 1/2 Cups sugar
1/2 Cup melted butter
1 egg
1 Cup sour cream
1 tsp. PURE VANILLA EXTRACT or MEXICAN VANILLA EXTRACT
1 tsp. baking soda
2 Cups flour
1 1/2 Cups chopped rhubarb, fresh or frozen (there really isn’t a substitute, but tart cherries would be a nice alternative)

Topping:
1/3 Cup sugar
1 tsp. PENZEYS CINNAMON

Directions

Preheat oven to 350°. Grease a 9x13 pan and set aside. In a mixing bowl, combine the sugar, butter, egg, sour cream and VANILLA. Mix well. Stir in the baking soda and flour. Add the rhubarb and mix to combine. Spread the batter in the pan. In a small bowl, combine the sugar and CINNAMON. Sprinkle over the batter and bake at 350° for 30-35 minutes.

Prep. time: 15 minutes
Baking time: 30-35 minutes
Serves: 12

Cooks Notes

Nutritional Information

Servings 12; Serving Size 1 piece (97g); Calories 300; Calories from fat 100; Total fat 11g; Cholesterol 45mg; Sodium 190mg; Carbohydrate 48g; Dietary Fiber <1g; Sugars 31g; Protein 3g.

Penzeys Archived Recipes

Over the years we have amassed a great number of amazing recipes. Some we have come up with ourselves, others we have received from the generous contributors to our catalog. This is a collection of those recipes.