Ingredients
For the cake:
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2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 cup sour cream
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1 tsp vanilla extract
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1 1/2 cups granulated sugar
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1/2 cup unsalted butter, softened
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1 large egg
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2 cups chopped fresh rhubarb
Optional crumb topping:
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1/2 cup brown sugar
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1 tsp cinnamon
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1/2 cup chopped walnuts or pecans
Instructions
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Preheat & Prep: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
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Cream Butter & Sugar: In a large bowl, beat softened butter with sugar until light and fluffy.
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Add Wet Ingredients: Mix in the egg, sour cream, and vanilla until smooth.
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Combine: Slowly stir dry ingredients into wet until just combined. Don’t overmix!
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Add Rhubarb: Gently fold in chopped rhubarb.
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Topping Time: In a small bowl, mix brown sugar, cinnamon, and nuts (if using). Sprinkle over batter.
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Bake: Pour batter into pan and bake for 40–45 minutes, or until a toothpick comes out clean.
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Cool: Let it sit for at least 15 minutes before slicing. Enjoy warm, room temp, or cold!