Rhubarb Snacking Cake
Photo © Deb Perelman
- 1 1/4 pound rhubarb, trimmed and cut into 1/2-inch lenghths on the diagonal
- 1 1/3 cup granulated sugar, divided
- 1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
- 1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
- 1/2 teaspoon finely grated lemon zest
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon ground ginger
- 1/3 cup sour cream
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/8 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted
- This recipe is vegetarian
- Produce
- Ginger, ground (1/4 teaspoon)
- Lemon, zest (1/2 teaspoon)
- Rhubarb (1 1/4 pound)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Brown sugar, light (1/4 cup)
- Cinnamon, ground (1/4 teaspoon)
- Flour (2 1/3 cups)
- Granulated sugar (1 1/3 cup)
- Salt (7/8 teaspoon)
- Drinks
- Lemon juice (1 tablespoon)
- Dairy
- Butter, unsalted (3/4 cup)
- Sour cream (1/3 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 29, 2012 (8 months ago).
138 people saved this recipe.
