Rhubarb Sour Cream Cake Recipe

It's rhubarb season and the lovely pink sticks of rhubarb are in all the supermarkets and on the stalls of the farmers markets.  I must admit that I haven't done a lot with rhubarb, it's always seemed a bit of a dark art, but my mother-in-law (hi Jessie!) makes a scrumptious rhubarb crumble, so I've decided to give it a try.

I found this recipe over at das Revensblog, and they lifted it from fortysomething.  I cooked mine in a bundt pan as I heard the mixture might be a bit wet after the rhubarb cooked moisture out during its time in the oven - and it's scrumptious!

Rhubarb Sour Cream Cake

INGREDIENTS

1/4 cup butter, at room temperature
1 1/2 cups brown sugar
2 eggs
1 tsp. vanilla
2 1/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup sour cream
4 cups rhubarb, cut into 1/2" pieces

Topping:
1/4 cup white sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

METHOD

In a bowl, blend butter and brown sugar. Beat in eggs and vanilla. In another bowl, combine flour, baking soda and salt. Stir into butter mixture alternately with the sour cream. Stir in rhubarb. Spoon into a buttered 9x13" pan. Sprinkle with topping.

Bake at 350° F. for 50-60 minutes. Serve with vanilla ice cream or whipped cream.

Oh, and this is a bundt pan - just in case you haven't used one before.