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Rhubarb & Sour Cream Cake

Source: Close-up on Cakes
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Rating: 1   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 12
1/4 cup unsalted butter, at room temperature
1 1/2 cups lightly packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1 cup sour cream
4 cups sliced rhubarb (1/2-inch pieces)
1/3 cup superfine sugar
1/2 teaspoon freashly grated nutmeg
heavy cream, for serving
Rhubarb & Sour Cream Cake Recipe at
Preheat the oven to 375 degrees F. Butter an 8 x 5-inch loaf pan and line with parchment or waxed (greaseproof) paper.

Cream the butter and sugar until fluffy, about 3-4 minutes. Beat in the egg and vanilla. Fold in the flour and baking powder alternately with the sour cream and rhubarb.

Pour the mixture into the prepared pan. Combine the sugar and nutmeg and sprinkle over the cake mixture.

Bake for 40 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before turning out.

Serve warm with heavy cream.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sour Cream Cakes
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 240
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 39g
Sodium: 44mg
% Cal. from Fat: 34%
Cholesterol: 37mg
Protein: 3g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Elisabeth, AR Reviewed: 05/01/2013
This was a wet, under cooked, pale mess! I even cooked it much longer than the time suggested since my cake tester kept coming up wet. The cake has no color and the rhubarb released so much moisture that it never cooked properly.
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