Description
A moist and flavorful tea cake featuring rhubarb and cinnamon.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 2 cups chopped fresh rhubarb (about 1-inch pieces)
- 2 tablespoons light brown sugar (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream or yogurt.
- Gradually add the dry ingredients, mixing until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into a greased cake pan.
- Sprinkle light brown sugar on top if using.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Old-Fashioned Rhubarb & Cinnamon Tea Cake, tea cake, rhubarb dessert