Description
Bake a moist and flavorful cake using fresh rhubarb, sour cream for richness, and warm nutmeg spice.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups chopped fresh rhubarb (about 1/2 inch pieces)
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
- In a large bowl, beat the softened butter and 1 cup of sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the batter.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- If you use frozen rhubarb, do not thaw it first; toss it with 1 tablespoon of flour before folding it into the batter to help absorb excess moisture.
- For extra flavor, add 1/4 teaspoon of ground cinnamon along with the nutmeg.
- This cake is excellent plain or with a light dusting of powdered sugar once cooled.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 210
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 65