Why doing this recipe? Because this cake is sweet inside and has a crackly crust on top! Simply delicious!
Prep Time: 25 minutes
Baking Time: 45-55 minutes at 350° F
Difficulty: easy
For: 1 loaf
1. Preheat oven to 350° F. Lightly grease a loaf pan.
2. In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. The rhubarb needs to be able to hold its shape or it will get lost in the cake batter. Set aside to cool.
3. In a large mixing bowl, beat together the butter, the salt and remaining sugar until light and fluffy.
4. Add in the eggs and mix.
5. Mix in the vanilla extract and sour cream until uniform.
6. Stir in the flour until just incorporated.
7. Gently fold in the rhubarb pieces and any juice remaining in the pan.
8. Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar.
9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
10. Serve warm or room temperature.
Inspired by: Pastry Affair
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