Description
Tender, buttery, and totally irresistible, this rhubarb crumble cake is the perfect dessert for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups chopped rhubarb
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared springform pan and smooth the top.
- In a separate bowl, combine brown sugar, rolled oats, and cinnamon. Sprinkle this mixture evenly over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter cake, you can increase the amount of sugar slightly.
- Make sure to chop the rhubarb into small pieces for even distribution in the cake.
- Serve with whipped cream or vanilla ice cream for an extra treat!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Keywords: rhubarb crumble cake, rhubarb dessert, buttery cake, easy crumble cake, rhubarb recipes, irresistible dessert