This wonderful rhubarb cake is sure to win raves as a perfect accompaniment with coffee or tea.
Prep time: 25 min. Total time 1:10 Servings: 15
1-1/2 cups sugar
3/4 cup butter softened
1-1/2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter
Sweetened whipped cream
Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
Combine 2 3/4 cups flour, baking powder, baking soda and salt in medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
Combine brown sugar, 1/4 cup flour and cinnamon in small bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
To serve, dollop each serving with whipped cream. Sprinkle with additional ground cinnamon, if desired.