Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was busy and didn’t check the cake as it was baking so it baked the 45 minutes. I most definitely will try this again (and update my results) but I think it would have been done at about the 35 minute mark. The batter is very thick when you put it in the pan and is a thin layer. Next time I’m going to bake in an 11 x 7 pan.
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!
Batter was very thick, needed to be spread in the pan. I worried there was something wrong, but the cake turned out tasty. I used a 9×13, and felt this was right. I used 3 cups of rhubarb, and would make it again this way.
I used my favorite gluten free flour….Pamela’s. It turned out very good. I just would have liked a crispier topping. It got soft after it sat overnight.
Ingredients:
2 cups sifted all-purpose flour
1 teaspoon baking soda
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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