Rhubarb Cake

​This cake is thick, dense, and oh so good with just a little whipped cream on top. Whether you make it with rhubarb or with other fruit, we're sure you'll love it!

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Ingredients

• ​½ c butter, softened
• 1 c + 2 Tbs sugar
• 1 egg
• 1 Tbs Irish cream or vanilla
• ½ c sour cream (regular or light)
• 2 c + 1 Tbs flour
• 2 tsp baking powder
• 1 tsp salt
• 2 c rhubarb - about 8 thin stalks or 1 lb 

Directions

• Preheat oven to 350°F and grease a deep 9x9 or 9x8 baking dish
• Clean rhubarb and slice finely, about ¼ inch thick slices
• Toss sliced rhubarb with 1 Tbs flour until it’s well-coated, set aside
• Cream butter and 1 c sugar well
• Beat in egg and Irish cream, mix well
• Beat in sour cream
• In a separate bowl, blend 2 c flour, baking powder, and salt
• Fold flour into the butter mixture until well blended
• Add rhubarb, fold in well. The batter will be very thick
• Scrape batter into greased baking dish and gently level with a rubber scraper
• Sprinkle the top with an additional 2 Tbs sugar
• Bake 50-60 minutes. The top will be lightly browned (toothpick test is not always accurate with this cake)
• Serve plain or with whipped cream

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Recipe Card PDF