This yummy recipe comes to us from the folks at Rainbowzen Farm, and is a perfect way to prepare fresh, spring rhubarb. Enjoy!
CAKE:
1 1/4 cups white sugar
1 tsp baking soda
1/2 tsp salt
2 cups flour
2 eggs, beaten
1 cup sour cream (you can also use yogurt with equally delicious results)
3 cups diced rhubarb
TOPPING:
1 cup white sugar
1/4 cup butter, softened
1/4 cup flour
ground cinnamon for dusting
Preheat oven to 350F. Grease and flour a 9″x13″ baking pan. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in beaten eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup siugar and butter until smooth. Sitr in 1/4 cup flour until the mixture is crumbly. Sprinkle topping mixture on top of the cake then dust lightly with cinnamon. Bake in the preheated oven until a toothpick inserted in the center comes out clean – about 45 minutes.
Kitsap Fresh 