Oma's Rhubarb Cake

SUBMITTED BY: Alea

"Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds."

PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch cake

USMETRIC

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INGREDIENTS

1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
ground cinnamon, for dusting

READ REVIEWS (1)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

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REVIEWS

Reviewed on May 4, 2008 by SISTERSTELLA

Very moist and flavorful cake. I got great reviews. However, if the topping was suppose to be a crumb topping like a crumb cake, mine did not turn out that way. More flour would have been needed. I will be using this recipe again in the near future. I used frozen rhubarb.

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