Rhubarb Sour Cream Cake

with thanks to Becky Stockton

Serves 12

INGREDIENTS

1/4 cup unsalted butter, at room temperature
1 1/2 cups lightly packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1 cup sour cream
4 cups sliced rhubarb (1/2-inch pieces)
1/3 cup superfine sugar
1/2 teaspoon freashly grated nutmeg
Heavy cream, for serving

DIRECTIONS:

Preheat the oven to 375 degrees F. Butter an 8 x 5-inch loaf pan and line with parchment or waxed (greaseproof) paper.
Cream the butter and sugar until fluffy, about 3-4 minutes. Beat in the egg and vanilla. Fold in the flour and baking powder alternately with the sour cream and rhubarb.

Pour the mixture into the prepared pan. Combine the sugar and nutmeg and sprinkle over the cake mixture.

Bake for 40 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before turning out.

Recipes | Rhubarb History

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