Aahhhhhh. I love this cake. If you need a reason to grow rhubarb, here it is. The recipe is simple, process is quick, results are divine. Do yourself a favour and make three – one for you and two to give to your new best friends.
PS – Sorry for the awful photo, but it’s a good excuse for me to make this again soon.
1/2 cup butter
1 1/2 cups firmly packed dark brown sugar
1 cup sour cream or plain yogurt
1 t baking soda
1 t vanilla extract
2 cups flour
2 cups chopped rhubarb
1. Cream butter and sugar.
2. Mix baking soda into sour cream, then whisk with egg and vanilla and add everything into the creamed butter. Stir.
3. Stir in the flour, then fire in the rhubarb (it will be stiff).
4. Spread batter into a greased 9×13 pan.
1/2 cup dark brown sugar
1 t cinnamon
1 T butter, room temperature
1/2 cup chopped pecans (optional)
Combine in a small bowl, then dollop over the batter. Use a butter knife to spread the topping around and cut in into the batter a bit.
Bake at 350F for 35-40 minutes.