Welcome to Bonita's Kitchen! Today we will be making Rhubarb Cinnamon Cake, made with fresh or frozen rhubarb and a few simple ingredient's.
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Ingredients:
STREUSEL ingredients:
In a small bowl:
¾ cup lightly packed brown sugar ½ cup flour
1 tbsp cinnamon ¼ cup margarine, melted
½ cup walnuts, crushed
STREUSEL method:
Mix first 4 ingredients together. Blend in margarine until crumbly.
CAKE ingredients:
In a large bowl:
½ cup softened butter or margarine ½ cup white sugar
2 cups rhubarb, cut in cubes 2 large eggs
1 tsp vanilla 2 cups all-purpose flour, plus 1 tbsp
1 tsp baking powder 1 tsp baking soda
½ tsp sea salt 1 cup sour cream or plain yogurt
CAKE method:
Cream butter or margarine with sugar until light & fluffy. Crack egg one at a time in a small bowl then add to mixer, add vanilla, continue mixing.
Sift together flour, baking powder, baking soda & sea salt. Add to creamed mixture alternately with sour cream. Add one cup of the rhubarb cubes cut in half to 1 tbsp flour toss and then add to cake mixture.
Grease a springform pan and cut a round piece of parchment paper for bottom. Spread batter in pan then sprinkle, then top with the other cup of rhubarb cubes, then the streusel mixture evenly over top.
Bake about 60 minutes at 350ºF or until knife clean and baked.
Bonita’s Tips:
Coating the rhubarb cubes in flour helps them from falling to the bottom of cake when baked.
Shifting flour gives it a cake like texture and better baking results.
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