This cake was OK but I like my original recipe much better. It was nice and moist and I would make it again but I would definitely make modifications. For one thing I would place only about 1/2 the rhubarb on top of the cake (or less). I would also use brown sugar or maple sugar in place of the white sugar.
EXCELLENT! Hubby loved it. Added a bit more cinnamon than called for (we love cinnamon)Loved this! Did not change anything in the recipe. I think next time I will mix the rhubarb in with the batter.
Hi! I used whole-wheat flour .Also,brown sugar instead of white sugar.I added extra cinnamon too! Delicious! Everyone liked it.Next time I will add more sugar to the batter. I also mixed the rhubarb in the batter.
Delicious! I added an extra cup of rhubarb, extra cinnamon, and baked it in a slightly smaller pan. It is super moist, and definitely a new favorite!
I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round pan since a previoud reviewer said the stated pan was too big. The 10 inch was a bit too small, the cake ended up being really tall. Next time I’ll try the stated pan. We will definately make this again!
Ingredients:
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1/2 cup brown sugar
1 cup sour cream
1 egg
1 teaspoon vanilla extract
2 cups chopped rhubarb
1/2 cup white sugar
1/2 teaspoon ground cinnamon.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
source :allrecipes.com
