Rhubarb Cake

Well, as I mentioned yesterday, I have more rhubarb lying around than I know what to do with! And there's even more at my dad's farm to be picked! And being the frugalista that I am, we all know that I will not be letting all of that deliciousness just go to waste! Instead of making scotcheroos as planned for this week, I decided to use up the bounty that is rhubarb. I made a rhubarb cake...

Ingredients...

...1 1/4 C. white sugar
...1 t. baking soda
...2 C. all purpose flour
...2 eggs
...1 C. sour cream
...3 C. diced rhubarb

Streusel Topping...

...1 C. white sugar
...1/4 C. butter, softened
...1/4 C. all purpose flour
...dusting of ground cinnamon

Directions...

Preheat oven to 350*. Grease 9x13 inch pan. In a large bowl, stir together 1 1/4 c. sugar, 2 c. flour and baking soda. Stir in eggs and sour cream until smooth. Fold in rhubarb. Pour into baking pan and spread evenly. In a small bowl, combine sugar and butter until smooth. Add flour until clums form. Spread over cake batter. Dust cinnamon on top of everything. Bake at 350* for 45 minutes, or until toothpick inserted in center comes out clean.

My Thoughts...

This was good! I made some mistakes though, so I'm sure yours will come out looking different than my picture does. I accidentally only put in 1 C. sugar to the batter. So I accidentally shorted the batter 1/4 of a cup. I also only cooked mine for the 45 minutes, so that's why its pretty gooey looking. I was going to toss the rest back in to finish cooking, but this is very bread pudding-ish...and it's good! So I'm just going to leave it. Otherwise this is a great way to use up that extra rhubarb, and it's a nice change from the typical pies and crisps. I give this two thumbs up!

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