Rhubarb & Sour Cream Cake
- Active Time 15m
- Total Time 1h 25m
- 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 freshly grated nutmeg
- Heavy cream, for serving
Preheat the oven to 375 degrees F. Butter an 8 x 5-inch loaf pan and line with parchment 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, alternating 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.
nutrition information per serving
240 calories; 9g total fat; 37mg cholesterol; 44mg sodium; 39g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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