Rhubarb Sour Cream Snack Cake
from https://aprettylifeinthesuburbs.com/

Well it’s spring and that means it’s time for rhubarb in all the things. Rhubarb crisp, rhubarb pudding cake, stewed rhubarb…you name it, I love it. This year I really wanted to make a sour cream cake with rhubarb because these two are a cake match made in heaven! Sour cream cake is SO tender and delicious, and with rhubarb and a sweet crumble topping, this cake is perfection.

This Rhubarb Sour Cream Snack Cake is a delicious way to use up fresh rhubarb! Made with a sweet vanilla cake base, a tart rhubarb centre and a soft crumble topping. So good. I started off with my favourite vanilla cake base that I use for most of my recipes, including my Blueberry Buttermilk Breakfast Cake. But instead of using buttermilk, I substituted it with sour cream. Sour cream in cakes is the best…it makes for a delicate and tender crumb. And the tang matches perfectly with the rhubarb. On top of the sweet vanilla cake base is a layer of sweet and tangy rhubarb, then a soft and buttery crumble topping.

Rhubarb Sour Cream Cake:
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/2 cup butter
2 large eggs
1 tsp vanilla extract
1 cup sour cream

Rhubarb Layer:
3 cups fresh chopped rhubarb I would use 4 cups!
1/3 – 1/2 cup granulated sugar the amount is up to you

Crumble Layer:
1 cup all purpose flour
1/4 cup brown sugar
1/2 tsp ground cinnamon
dash salt
1/3 cup butter melted

Preheat your oven to 350 degrees F.

Rhubarb Sour Cream Cake:
Whisk together the flour, baking powder, baking soda and salt. Set aside.
With a mixer, cream together the butter and sugar until creamy.
Add the eggs, one at a time.
Add the vanilla. Mix well.
To the butter mix, add 1/3 of the flour mix, then 1/2 of the sour cream. Repeat until all combined.

Rhubarb Layer:
In a bowl, toss the chopped rhubarb with the sugar.
Let rest for about 5 minutes.

Crumble Layer:
Whisk together the flour, brown sugar, cinnamon and salt.
Then stir in the melted butter, and mix until the mixture is the consistency of sand. (I used a hand processor to do this)

Putting the cake together:
Line a 9 x 9 inch pan with parchment paper.
Spread the cake batter evenly into the pan.
Add the rhubarb to cover the batter.
Sprinkle the cake with the crumble mixture.
Bake for 60 – 70 minutes or until a toothpick inserted into the centre of the cake comes out clean.

9x9 inch pan - 9 servings