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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 6 servings |
||
| Calories 689 | ||
| Calories from Fat 247 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.5g | 42% | |
| Saturated Fat 16.5g | 82% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 133mg | 44% | |
| Sodium 385mg | 16% | |
| Potassium 313mg | 8% | |
| Total Carbohydrate 104.6g | 34% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 68.5g | ||
| Protein 8.3g | 16% | |
Ingredients
- 1/2 cup butter or margarine
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups finely chopped rhubarb
Topping
- 1/2 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon butter, softened
Directions
1
Preheat oven to 350°F.2
Cream butter and sugar together in mixing bowl.3
Beat in eggs one at a time.4
Stir in sour cream and vanilla.5
Mix flour and baking soda together and fold into batter.6
Stir in rhubarb.7
Turn into greased 9x13-inch pan.8
Topping: Mix all ingredients together until crumbly.9
Sprinkle over top.10
Bake 30-40 minutes until done.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: MaryK1013
On Jun 29, 2009
I started to make this to use up the rhubarb I had left from making jelly. My husband scrunched up his face and said that doesn't sound too good. He has eaten four pieces since this afternoon and absolutely LOVES it. I even got a "I was wrong about that", which I never hear. The only change I made was to add some chopped walnuts to the topping. Most excellent!!!
From: bitch'n kitchen
On Jun 20, 2009
I have tons of rhubarb in the garden and was l Iooking for the perfect recipe and so I made this one and Wendys rhubarb stir cake to compare. Both are excellent and moist. There is double the rhubarb in Wendys cake and so it has much more of a rhubarb flavor and gooey texture while this one is a much more like a cake. I prefer this one and my husband liked the other. We both agree though the topping is better on this cake.
From: mapleleaf
On Jun 2, 2002
Hi Kate in Ontario. I am familiar with this recipie and it is great! I also make it with apples or blueberries. It's good too. I actually got the recipie from a german lade. thnx for the recipie on recipezaar because I had lost mine. Great cake!!!!
From: canarygirl
On Jul 15, 2002
Just made this over the weekend! It was light and not overly sweet. The only difference in my preparation, was that I added 2 tablespoons of vegetable oil to the batter. Thanks for posting a great recipe!
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