Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh rhubarb, chopped
- 1/4 cup sugar (for rhubarb layer)
- 1 tablespoon all-purpose flour (for rhubarb layer)
- 1 cup all-purpose flour (for streusel)
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt (for streusel)
- 1/2 cup melted or softened butter (for streusel)
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the ingredients for the streusel: flour, brown sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla and sour cream until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Toss chopped rhubarb with sugar and flour; gently fold half the batter into a greased 9-inch square pan.
- Sprinkle rhubarb mixture evenly over the batter, then carefully spoon the remaining batter on top.
- Spread the remaining batter evenly and top with streusel.
- Bake for 40-50 minutes, or until a toothpick comes out with moist crumbs.
- Cool for at least 20 minutes before slicing.
Notes
For best results, use fresh rhubarb and let ingredients come to room temperature prior to mixing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg